
Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients
1-2 baguettes
1 ½ pounds (680 g) cooked roast beef, thinly sliced
¼ cup (60 ml) butter, at room temperature
2 teaspoons (10 ml) garlic salt
Au jus
½ cup (120 ml) reserved drippings from making Roast Beef (see recipe)
2 tablespoons (30 ml) flour
1 cup (240 ml) beef broth
1 cup (240 ml) red wine
¼ cup (60 ml) finely sliced green onions
1 teaspoon (5 ml) garlic powder
Salt and pepper
To serve
Mayonnaise
Horseradish
Gouda cheese slices
Method
To make the au jus, melt the reserved drippings from roast beef in a skillet. Add flour and whisk until thickened. Add broth, red wine, green onions, and garlic powder to skillet and stir. Simmer until slightly thickened, about 10 minutes. Add salt and pepper to taste. Reserve.
Preheat the oven to 375 F (190 C).
Cut the baguettes in half. Brush the cut sides with butter, and sprinkle with garlic salt. Bake in the oven for 6-8 minutes or until golden brown. Remove from oven and spread with mayonnaise and horseradish.
Place a few slices of roast beef on each bottom piece of bread. Place a slice of cheese on each top piece of bread. Place back in the oven for 4-6 minutes, or until the cheese melts. Remove from oven and assemble. Cut sandwiches into pieces about 6- to 8-inch (15-20 cm) wide. Serve immediately with a side of au jus for dipping.