Skinny Dipper™ Recipe

Prepare roll

Preheat a skillet or griddle over medium heat. Slice the sandwich roll lengthwise, leaving a hinge if desired. Spread the softened butter evenly on the cut sides of the roll.

Toast roll

Place the buttered cut sides down on the hot skillet. Toast until golden brown and crisp, about 1–2 minutes. Remove and set aside.

Assemble sandwich

Evenly spread the mayonnaise on the bottom half of the toasted roll. Pile the thinly sliced roast beef onto the mayonnaise, arranging it so the meat covers the length of the roll (about 8 oz). Sprinkle the 1 tsp of freshly ground black pepper over the roast beef for a noticeable peppery bite.

Add onions and cheese

Scatter the thinly sliced onions over the roast beef. Top with the 2 oz sliced sharp cheddar, distributing slices so they cover the meat and onions.

Finish and serve

Close the sandwich with the top half of the roll. If you prefer the cheese slightly melted, return the assembled sandwich to the skillet, cover briefly (30–60 seconds) over low heat until cheese softens. Cut the sandwich in half if desired and serve immediately with a ramekin of au jus for dipping.

Combine base liquids: In a small saucepan, pour 1 cup beef broth. Add 1 tsp beef base (or demi-glace if using), 1 tbsp dry red wine (optional), and 1/2 tsp Worcestershire sauce.

Season: Stir in 1/4 tsp onion powder, 1/8 tsp garlic powder, and 1/4 tsp freshly ground black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Adjust thickness: If you want a slightly thicker jus, make a slurry by stirring 1/2 tsp cornstarch into 1 tsp cold water until smooth. Slowly whisk the slurry into the simmering broth. Cook 1–2 minutes until the jus slightly thickens. Do not over-thicken; au jus should remain fairly thin for dipping.

Taste and finish: Taste and adjust seasoning with a pinch of salt or a drop more Worcestershire if needed. Keep warm until serving alongside the sandwich.