French Dip Sandwiches

French Dip Sandwiches 

1 can beef consommé 

1 cup water

1 lb roast beef, deli sliced or left over roast beef/prime rib thinly sliced 

8 slices provolone cheese

4 hoagie rolls, split lengthwise 

Preheat oven to 350 degrees. Open the hoagies and lay out on a baking sheet lined with foil wrap. 

Heat beef consommé and water Ina medium saucepan over medium high heat to make a rich Au jus.  Place the roast beef/prime rib in the broth and warm for 3 minutes. Arrange the beef 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 in the warm Au jus for dipping. 

Monte Cristo Sandwiches

Monte Cristo Sandwiches 

2 large eggs

1/4 cup 2% milk

4 slices bread

4 slices Swiss cheese 

4 slices Black Forest ham or equivalent leftover ham, sliced 

1 tbsp butter 

Dipping suggestions:  black currant jam, red pepper jelly, maple syrup 

In a shallow pan whisk eggs with milk. 

Place 2 slices of bread n a cutting board. Top each with a slice of cheese, then top with 2 slices of ham and thentopmwith remaining cheese. Top with remaining bread. Dip each sandwich into egg mixture, soaking for 15 seconds per side. 

In a large skillet melt butter over medium high heat; cook sandwiches, turning once until golden, 3 to 5 minutes per side. Transfer to baking pan lined with parchment paper and bake in a 350% oven until sandwiches are warmed through and cheese is melted. 

Serve with suggested dipping sauces.