French Dip Sandwhich
By Mikayla George
History of the French Dip
Philippe is the original is one of the oldest and most famous restaurants known in Southern California. The restaurant was established in 1908 by Philippe Mathieu, he claimed the distinction of having created the "French Dipped Sandwich." It was said that in the year of 1918 the sandwich was born. One day while making the sandwich, Mathieu accidently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. A customer which was a policeman, said that he would take the sandwich anyways and returned the next day with some friends asking for more of the dipped sandwiches. That is when the French Dip was born.
The Secret of the French Dip Recipe.
- 1 medium sweet onion, thinly sliced
- Cooking spray
- 2 teaspoons salt-free onion-herb blend
- 1/2 cup plus 2 tablespoons water
- 1 cup reduced-sodium beef broth
- 8 oz thinly sliced cooked reduced-sodium roast beef (from deli)
- 4 hoagie buns (2.5 oz each), split
- 4 slices (3/4 oz each) reduced-fat Swiss cheese, cut in half
- Cooking Directions:
- Heat the oven to 500 F, then proceed to heat 12-inch skillet over high heat. Spraying the onion with cooking spray, then add that to the skillet. Stir in 1/2 teaspoon of the herb blend. Cook that for about 11-12 minutes, stirring frequently and adding water, only 2 tablespoons at a time until the onion is golden brown.
- As you are doing that, then in a different saucepan heat up the broth and the remaining 1 1/2 tsps of the herb blend over medium heat until hot. Remove that from the heat" add the beef, pushing the beef down into liquid until cover. Let stand and cool for 5 minutes.
- Place the buns, cut sides up onto a ungreased cookie sheet. Bake that for 4 minutes or until lightly toasted.
- Remove beef from the broth, reserve the broth. On the bottom of the bun, place the beef, onion and cheese, cover with the bun tops. Serve with warm broth for dipping.
- 25 mins of prep time
- 25 mins of total time
- 4 servings
French Dip represents carbohydrates, dairy, proteins, vitamins
- What food groups does it go with.
- How long of prep time does it require
- How many servings does it make
- Who came up with the French Dip
- When was it established