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French Dip

So today I had my Brother in law and his two boys over to the house. He was doing some repairs around the old place for me. As a thanks I decided to make up a hearty and filling dish for him and the boys.
The first thing that came to mind was French dip sandwiches.
The french dip contrary to its name is an American dish Rumored to have started in California. Originally they would dip a crusty French baguette in the drippings of the roasted top round that would be sandwiched in this bread.
My take on this classic dish I stuff fresh French baguettes with a shaved Angus top round , topped it with a baby Swiss cheese then baked and served with a seasoned beef stock for dipping. Here is the list of ingredients and methods so you can try this dish at home.

Ingredients

For the Sandwiches

1 pound deli shaved Angus top round
6 Fresh French Baguettes
½ pound Baby Swiss sliced ( 6 slices)


for the Dipping Stock

1 tsp olive oil
1 tsp minced garlic
1 ½ cups beef Stock
1 bay leaf
1 tsp basil
1 tsp rosemary
salt and pepper to taste

preheat oven to 375
Take each Baguette and slice down the middle
open the Baguette and make a pocket in the bread
place 3 oz of top round and stuff in the pocket
take one slice of cheese and fold over the top round until covered
place all sandwiches on a sheet pan with parchment
Bake for 15 minuets

In a sauce pot

Heat oil and and garlic
once the garlic has lightly browned add the bay leaf , basil , rosemary and cook for 1 min
pour in the beef stock
bring to a boil and reduce heat
salt and pepper to taste

Serve sandwiches with the dipping stock in a ramekin the sandwich can fit in







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