Wednesday, May 4, 2011

French Dip Sammies

In middle school, I read a book by Julie Reece Deaver where the main character was having lunch with her aunt and they were eating French Dip Sandwiches.  I always wondered what was in a French Dip Sandwich.  Fast forward 15 years.  Schmambs is in my life and she loves to cook for her family.  Lucky for me, I fall under that category.  And lo and behold, she makes French Dip Sandwiches.  Imagine that.

The other week, she decided she was going to make them.  Never one to turn down a homecooked meal, I happily accepted her invitation.  When I arrived, the rump roast had been in the slow cooker all day and she was getting ready to start putting everything together.  First step is to cut the rolls horizontally and top with cheese.  Schmambs layers the cheese on quite generously.  Then she throws everything in the oven for a few minutes to get the cheese all melty and gooey.

While the bread and cheese were doing their thing in the oven, Schmambs removed the rump roast from the slow cooker, leaving behind the salty, but delicious au jus.  Schmambs sliced the rump roast and since I didn't have anything better to do than to play with our food, I stirred the au jus around.  If you look closely, the au jus is swirling counter clockwise.  I asked Schmambs, "Do you think the au jus swirls in the opposite direction in Australia?"  She just rolled her eyes and continued slicing.

Once everything is all said and done with, the meat is heaped upon the melty cheese on the toasted bread and served with a side of au jus for dipping.  There is something about exceeding my recommended daily sodium intake with a meal so delicious that always has me going back for more!  

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