I HEART French Dip sandwiches! I’m not really sure why but I just do. I love to order them at restaurants/deli’s and love to make this recipe for them even more. It’s such a simple meal and yet so delicious! I could eat like 10 of them… Ok, I didn’t eat really 10 tonight but I ate 3 sandwiches.
They are so good that I really don’t even care that we had a poorly timed trip to Costco today (i.e. the kids at a few too many samples right before dinner and thus didn’t eat any of their dinner tonight) because I ended up eating their sandwiches as well as mine! Yes, I love these French Dip sandwiches!
Oh, and as a bonus… it makes a large quantity so I was able to freeze most of the leftovers which will reheat super easily for another meal in a few weeks! Love it!
French Dip Sandwiches
3-4 lbs. beef chuck roast, trimmed of fat
1/2 c. soy sauce
2c. beef broth
2 tsp. dried rosemary
1 tsp. fresh minced garlic
10 black peppercorns
cheese of choice (I prefer provolone)
Combine all ingredients in slow cooker. Cook on high 4-5 hours or on low for 8-10 hours. (It’s better if you can do it on low… the meat seems to turn out a little more tender the slower you cook it.)
Remove the meat from cooking juice and shred. Return to juice to keep warm. Serve meat hot on rolls with cheese. Use remaining cooking juice for dipping sauce.
Food For Thought: There are two ways to do this meal as a freezer meal. One way is to put all of the ingredients in a Ziploc baggie and keep in your freezer until the day you want to cook them. Then, thaw overnight before cooking and pop into your crock pot. Another is to cook it up and freeze the meat after cooking. Be sure to put plenty of the cooking liquid in with the meat before you freeze it so that when you thaw and reheat the meat, it will stay tender. All you have to do to reheat is microwave!
This recipe started out as one thing and ended as something completely different than I intended… and sometimes that is the best result! This was originally listed on my menu plan as the Spicy Southwest Beef Torta, a recipe I found in a free cookbook I got from Costco. What I actually made was not spicy, nor a torta (or a flatbread style entrée). But, what it was turned out to be a savory Southwest inspired shredded beef sandwich that both my 2 and 3 year old enjoyed and actually ate! (I wish that it didn’t always surprise me when they both like a meal on the same night, but I guess for a while until they are older it will!) We ate it simply with fresh tomatoes on the side. It was delicious and simple!
Shredded Southwest Beef Sandwiches
2 1/2 lbs. boneless beef chuck pot roast
1 white onion, thinly sliced
2 c. beef broth
2 tsp. cumin
1/2 tsp. chili powder
salt/pepper to taste
dash lime juice
1 can refried black beans
1/4 c. chopped fresh cilantro
6 sandwich rolls
Place roast, onion, and beef broth in crock pot and cook on high for 3-4 hours, until beef is fork-tender. When meat is tender, remove from liquid and shred. Set aside. Remove onions from the crock pot and add to shredded beef. Scoop out about 1/2 c. of the cooking liquid and add to the meat. Add cumin, chili powder, salt/pepper, and lime juice and stir. Taste and adjust seasonings to your taste preferences. Keep warm.
Warm refried beans slightly. Slice each bun in half. Spread a layer of beans on the bottom of each roll. Add a layer of shredded beef. Top with avocadoes and cilantro. Enjoy!
Food for Thought: This would probably also taste good as a shredded beef for tacos or nachos or quesadillas. Though I haven’t tried it, I imagine that any leftover cooked meat would freeze and reheat well. I would add additional liquid from the leftover cooking liquid to whatever you plan to freeze or when thawing add additional beef broth to ensure the meat does not get dried out. If you try this, let me know how it turns out. If I try it, I will do the same!
Mmmmm, why go out to eat at a restaurant when we can have delicious meals like this at home? This turned out amazing. I got the recipe from one of my favorite food blogs, www.fortheloveofcooking.net. I highly recommend checking out her blog if you have time. Her recipes always turn out delicious! This meal was amazing and quite easy to do. We will definitely be making this one again. We served it with a caprese salad on the side. Yummy!
Pesto Chicken Sandwiches with Caramelized Onions
6 chicken breasts
1 c. basil pesto
2 small yellow onions, thinly sliced
1 Tbsp. olive oil
sliced havarti cheese
extra basil pesto (optional)
Place chicken breasts in a large freezer bag and seal. Pound with a kitchen mallet (or in my case because I don’t have one, I use my rolling pin) until thin. Add the pesto to your bag and marinate for 4-6 hours.
In a small skillet, heat olive oil over medium high heat. Add the onions and a little bit of salt and saute for about 15 minutes or until carmelized.
Heat a grill to medium high heat. Remove chicken breasts from the bag and grill for about 4 minutes per side or until cooked through. Add a slice of havarti to each chicken breast and continue cooking an additional 30 seconds until cheese starts to melt.
Toast buns (spread a bit of olive oil or butter on the buns if you are planning on toasting them on the grill to prevent burning). On each bun, place on chicken breast, some onions, and a slice of tomato. If you like, also spread some mayonaise and extra pesto on the bun. We used mayo but not pesto and it was delicious!
Husband Rating: 9 out of 10
Food for Thought: This would be easy to have in the freezer ahead of time. Simply pound the chicken and then add the pesto and freeze. If you wanted to make this meal in the winter when the grill wasn’t available, I would use a grilling pan on the stove or try baking the chicken as I am sure it would turn out delicious that way too. It was definitely a delicious meal we plan to make again and often!
Apparently I am on a hot sandwich kick. My little sister, who is living with us right now, made the comment that she hadn’t thought of sandwiches for dinner before. But, after the last few meals we’ve had she has begun to rethink that.
This hot sandwich recipe comes from my friend Katie who is another great cook and does a lot of similar style cooking as mine. I loved the recipe before I even got to cook it. It has all the makings of a great meal – mozzarella, pesto, sun dried tomatoes, basil, roasted red peppers… Yum! Put it all together and you have a delicious, warm sandwich that makes a great meal.
Sun-dried Tomato Pesto Chicken Sandwich
1 loaf ciabatta bread
2 chicken breast
garlic powder (approx. 1/2 tsp.)
1 Tbsp. olive oil
1 small jar roasted red bell peppers, drained
2-3 Tbsp. sun-dried tomato paste
2-3 Tbsp. basil pesto
handful fresh basil leaves
In a skillet, heat olive oil. Season chicken breast with salt, pepper, and garlic powder to your taste preferences. Cook them over medium high heat until no longer pink in the middle, approximately 4-6 minutes per side. Set aside.
Cut ciabatta loaf in half the long way.
Combine tomato paste and pesto in a bowl. Use more or less of each depending on your taste preferences. Spread it on one side of the bread. On the other side of the bread, lay the roasted red peppers in a single layer. Brush olive oil onto the bread in the spaces between the red peppers so the bread doesn’t burn.
Slice the chicken thinly or shred. Lay chicken on top of pesto spread. Add fresh mozzarella to the top of the chicken. Bake sandwich open in the oven at 375 for 10 – 15 minutes or until cheese is melted and bubbly and sandwich is hot.
Remove from oven. Add basil leaves and put the two halves of the sandwich together. Slice, serve, enjoy!
Husband Rating: 7 out of 10 (Which is incredibly high because my husband does not like sun dried tomatoes!)
Food for Thought: I did see in the store a sun dried tomato pesto already mixed up if you want to skip one step. However, by mixing it up yourself, you can favor your flavor preferences. Mine is definitely more heavy on the basil pesto side, especially because my husband doesn’t like the sun dried tomatoes. Either one works just fine!
When I was in high school, I loved eating at my friend Ellen’s house. Not that my mom couldn’t whip up a mean meatloaf or stir fry, but it seemed like I always got to try these unique gourmet meals at Ellen’s house that her mom would come up with. And the Super Sandwich (not sure if that is what she called it, but it’s what I call it) is one of her such meals.
And, now, it seems that I inevitably end up texting or emailing Ellen every few months asking her what her mom used to put on that great hot sandwich she used to make so that we can make it for a meal. So, I am finally putting the recipe into print so I can make it for myself. Thank you, Julie, for your great meals and cooking inspiration!
(And, the picture just doesn’t capture the truly yummy-ness of this meal. Believe me!!! I will try to get a better one next time!)
Julie’s Super Sandwich
1 loaf focaccia bread (I couldn’t find any so used a crusty garlic bread this time instead)
red onion, thinly sliced
large slice pepperoni
tomatoes, thinly sliced
Slice focaccia loaf in half. Spread 1-2 Tbsp. Italian dressing on each side of the bread. Layer cheese, beef, pepperoni, onions, and tomatoes on the bread in the order of your choosing.
Bake sandwich open faced in the oven at 375 degrees until hot and cheese is melting.
Remove from the oven and add lettuce if you desire. Put the two halves of the sandwich together. Slice and serve. Yum!
Husband Rating: 6 out of 10
Food for Thought: This is a great one for parties. We have served this for one of our son’s birthday parties, making up 2 or 3 of them ahead of time and baking them when the guests arrived and served with fruit, chips, side salad, etc. It’s a delicious hot sandwich and a nice easy way to serve a large crowd.