Recipe: Amped up French Dip with Garlic Aoili
A quick meal using leftover roast with a quick saute-ing of vegetables and this meal could be on the table in as little as 30 minutes. It's great for company and honestly could be made into sliders or using the larger hoagie rolls, cut into wide slices for smaller appetizer like servings. I will definitely be making these again....and again....and again.
You can easily just pick up some Roast Beef from your local deli, but I had made two small roasts the other night, thinking they would shrink up quite a bit and when they didn't I had a lot left over, which prompted the idea of these sandwiches. So, use deli meat, leftover roast, leftover chicken, whatever you want! Topped with a homemade garlic aioli and these things popped with flavor!
2 garlic cloves minced
1/4 tsp. coarse salt
1/2 c. mayonnaise
2 Tbs. olive oil
1 Tbs. fresh lemon juice
In a small bowl add garlic and salt. Mash until it forms a paste. Whisk in mayonnaise, olive oil and lemon juice till well combined. Store in a sealed container in fridge til chilled.
Vegetable Mixture (sandwich topping):
sliced red and yellow peppers (or any pepper of your choice)
1-2 Tbs. Olive oil
Garlic powder, salt, pepper
Saute' in a hot pan with olive oil until vegetables are tender but not over done.
Au Jus Sauce:
2 c. water
2 beef bouillon cubes
Worcestershire sauce to taste
1/4 tsp. garlic powder
Combine all in pan and heat. I just add Worcestershire sauce until it tastes good.
Roast Beef (warmed up)
To assemble sandwiches:
1. Under broiler, toast rolls open faced until lightly browned
2. Top with a good amount of the garlic aoili, roast beef, veggies and cheese. Place that side of roll back under broiler to melt the cheese. Top with second half, cut and serve, either as is, or with a side of au jus sauce!
With Joy UNquenchable,