French Dip Recipe
Boar's Head Roast Beef, Havarti, crispy shallots toasted on a demi baguette with a side of au jus
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Ingredients
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Sandwich
Crispy Shallots
Au Jus
Method
Sandwich
- 1
Prepare bread and spread
Slice the demi baguette lengthwise but not all the way through if you prefer a hinged sandwich, or cut in two if you prefer separate halves. Butter the outer crust lightly (use about 1 tbs unsalted butter for both sides) and spread mayonnaise and Dijon mustard sparingly on the inside of the bread. Season the inside lightly with 1/8 tsp kosher salt and a pinch of black pepper.
- 2
Layer roast beef and cheese
Pile the 6 oz thinly sliced Boar's Head roast beef evenly on the bottom half of the baguette. Arrange 2 slices of Havarti cheese across the roast beef so the cheese will melt and cover the meat when briefly heated.
- 3
Toast to melt cheese
Place the assembled sandwich (open-faced) on a baking sheet and put under a preheated broiler or in a 425°F (220°C) oven for 2–4 minutes, watching carefully, until the Havarti melts and the bread edges are toasted. If using a skillet, heat over medium, close with a lid, and cook 2–3 minutes until cheese softens.
- 4
Finish
Close the sandwich, slice in half if desired, and let rest 1 minute so melted cheese settles. Top with crispy shallots (from the Crispy Shallots section) before serving.
Crispy Shallots
- 5
Prep shallots
Peel and slice 1 large shallot into thin rings. Separate rings and pat dry on paper towels to remove excess moisture — this helps achieve crispiness.
- 6
- 7
Fry shallots
In a small skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the coated shallot rings in a single layer (work in batches if necessary) for 1–2 minutes, stirring or flipping so they brown evenly. Remove with a slotted spoon to a paper towel-lined plate and immediately season with a light pinch of salt while hot. Let rest 1–2 minutes; they will crisp further as they cool.
Au Jus
- 8
Combine liquids
In a small saucepan, combine 2 cups beef stock, 2 tablespoons dry red wine or sherry, 1 tablespoon beef demi-glace (or 1 tbs concentrated beef base), and 1 teaspoon Worcestershire sauce.
- 9
Aromatics and simmer
Add 1 smashed garlic clove and 1 sprig fresh thyme to the pot. Bring mixture to a gentle simmer over medium heat, then reduce to low and simmer 6–8 minutes to marry flavors. Skim any foam if necessary.
- 10
Finish and season
Remove and discard the garlic clove and thyme sprig. Whisk in 1 teaspoon unsalted butter to add sheen and roundness. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper as needed. Keep warm until serving.
- 11
Serve
Pour the au jus into a small individual dipping cup. Serve alongside the sandwich for dipping — encourage dipping shredded roast beef and bread into the warm jus.