French Dip Sandwich
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What is a  French Dip Sandwich?
"A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is most commonly served au jus ("with juice"), that is, with a few ounces of beef juice collected during cooking. Broth can be substituted but that is frowned upon by connoisseurs. Cheese is optional."

"Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented."

"Two restaurants in Los Angeles have claimed to be the birthplace of the French dip: Cole's Pacific Electric Buffet and Philippe The Original. At both of these restaurants, the roll is dipped into the hot beef juices before the sandwich is assembled, and the sandwich is served "wet." The sandwich can also be requested to be served "double dipped" at either establishment. Philippe's own brand of spicy mustard is traditionally used by its patrons to complement the sandwich."

'This controversy over who originated the sandwich has not been resolved definitively. Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, and Philippe's claims that owner Philippe Mathieu invented it in 1918. Cole's was the oldest restaurant or bar in Los Angeles operating continuously since its opening at the same location, however, it closed for remodeling on March 15, 2007, ending its "operating continuously" streak. It reopened to the public on December 4, 2008."

"The French dip is now served at a number of restaurant chains including fast food, diners and standard restaurants; however, other locations choose to serve the sandwich with jus on the side rather than already dipped."

Research also:

Au Jus Sandwich Recipe
"The Au Jus Sandwich, also known as French Dip Sandwiches or Roast Beef Au Jus, trace their origin to a restaurant in downtown Los Angeles in 1918, when a local restaurant owner was making a sandwich for a police officer accidentally dropped a French roll into a pan containing beef drippings. The officer liked the sandwich so much that he brought some friends in the next day for some of these "dipped sandwiches". From that point on the au jus sandwich has gone on to become internationally known."

2-3 pounds roast or other cut of beef
can beef consomme (~2 cups)
can french onion soup (~2 cups)
can of beer
4 hoagie rolls
cup of butter

  1. Combine all ingredients except the rolls in a crock pot. Let simmer for at least six hours, or until tender and flaky. (Always read and follow the instructions that come with your crockpot)
  2. Separate beef shreds from juices. Serve beef on split hoagie rolls or miniature French bread loaves, with a small bowl of juice on the side.
  3. Dip sandwiches in juice as you eat. Bread can be toasted and buttered before adding beef, if you prefer.

Notes, tips, and variations

See Also:
Types of sandwiches  / sandwich spreads

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This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article cookbookwiki/and other related pages. Top Photo by:
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Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes"
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