Cheddar French Dip Sandwiches Food

CHEDDAR FRENCH DIP SANDWICHES

Steps:

• In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted., In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.

SALSA CHEDDAR DIP WITH WITCHES HATS

Steps:

• Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
• Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".

FRENCH DIP SANDWICHES

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
• Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm.
• Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip.

FRENCH DIP SANDWICHES

Steps:

• Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
• Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
• Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
• Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.

FRENCH TOAST CHEDDAR SANDWICHES

Steps:

• Set out a heavy skillet or cast iron griddle.
• Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
• Spread the bread slices out on a flat working surface.
• Spread one side of four slices of bread lightly with the prepared mustard.
• Top each with a slice of cheddar cheese.
• Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
• Heat the butter in the skillet or on the griddle.
• Carefully dip each sandwich into the egg mixture, coating both sides.
• Allow the excess egg mixture to drain back into the bowl.
• Dip only as many sandwiches as will lie flat in the skillet or griddle.
• Cook over low heat until browned.
• Turn and brown the other sides.
• Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
• Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
• Serve hot.

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

FRENCH DIP SANDWICHES

Steps:

• Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
• In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
• Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

ROAST BEEF SANDWICH WITH GREEN CHILIES AND CHEESE

Steps:

• Lightly toast sourdough in toaster. (This will keep the sandwich crisp).
• Lay the two slices of sourdough on a bread board, side by side.
• On one side, place cheddar cheese, Ortega chilies and roast beef.
• On other side, place Jack cheese, and tomato slices.
• Both sides are loaded from the bread up.
• Close Sandwich and cook in 1T butter on each side. Cook very slowly, so all fillings are warm and cheese is melted.