More Than Just a Sandwich

Today is National French Dip Sandwich Day. Today’s recipe is a cross between my simple French Dip and the Stanley Hotel’s utterly amazing French Dip. But more on that later, let’s talk the origins of French Dip.

To begin with, there is nothing French about the sandwich itself, except perhaps in reference to the bread. The chef who came up with the sandwich isn’t even French. Regardless of whose story you find more credible, the known facts are these: The French Dip Sandwich came into existence sometime in the early 1900s in a deli shop somewhere in Los Angeles, California. There are two contenders for the claim to its birthplace. One is Cole’s Pacific Electric Buffet and the other is Philippe the Original. Both restaurants were established in 1908. Cole’s claims to have originated the French Dip Sandwich shortly after opening, while Philippe’s claims its owner, Philippe Mathieu, invented the sandwich in 1918. Even so, the stories vary within the two establishments, and the facts are blurred together.

Tale Number 1: Either a cook or a server, while preparing a sandwich for either a police officer or a fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. There was no au jus, as the sandwich was served wet.

Tale Number 2: A customer noticed pan dripping were going to waste, so he requested his sandwich be dipped in them.

Tale Number 3: A chef intentionally dipped the French Bread used for the sandwich into meat drippings after a customer sent his sandwich back, complaining that the bread was stale.

Finally, Tale Number 4: A sympathetic chef, Jack Garlinghouse, while working at Cole’s heard that a customer was complaining of sore gums. He truly wanted a sandwich, but with the bread somehow softened. That was the inspiration to dip the bread into pan drippings before assembling the rest of the sandwich.

What we do know from these various tales is that in its original form, a French Dip utilized French Bread dipped in meat pan drippings. There is no evidence of au jus served with a dry sandwich. It’s equally unclear what type of meat went into the very first one, or how the meat was sliced – thick, paper thin, shredded – no clue. Cheese, it seems, was also a later addition to what is now a Classic Roast Beef Sandwich.

Hubby likes my simple French Dip Sandwich, with thin slices of deli roast beef, shaved onions and an au jus made from a Beef Consommé kissed with wine. Simple, basic, and very satisfying. However; I fell in love with the French Dip served at the Stanley Hotel in Colorado. It’s made with Truffle Aioli and finished with shavings of Gruyère Cheese. So over the top delicious.

This is a compromise. I’ve made the Truffle Aioli as an option rather than a requirement. So it’s on mine, on Kiddo’s but missing from Hubby’s French Dip. Gruyère Cheese can be a bit pricy, especially when Kiddo and I are the only ones eating it. So that’s been replaced with slices of Monterey Jack Cheese. Compromise, yet still delicious.

Happy French Dip Day!

French Dip Sandwiches with Truffle Aioli and Au Jus
Truffle Aioli
1 cup Mayonnaise
1 tablespoon Black Truffle Oil
1-2/3 teaspoons Lemon Juice
1 Garlic Clove
Truffle Salt to taste
Fresh Black Pepper to taste

Add mayonnaise, truffle oil and fresh lemon juice to a medium bowl. Peel and grate the garlic directly into the bowl, whisk vigorous to combine.

Season Aioli with Truffle Salt and fresh pepper. Taste and adjust more seasoning or lemon juice as desired to create rich, bold flavors.

Truffle Aioli can be stored in the refrigerator in an air-tight container for up to 2 weeks.

French Dip Sandwiches with Au Jus
1 medium Yellow Onion
4 tablespoons Butter, divided
2 cans Beef Consommé
1-1/2 lbs thinly sliced Roast Beef (from Deli)
Montreal Steak Seasoning to taste
1 tablespoon Flour
Splash White Wine
4 Torpedo Rolls or French Rolls
4 slices Monterey Jack Cheese (optional)

Slice onion paper-thin either in rings or thin slivers.

In a skillet, melt 2 tablespoons of butter over medium-low heat. Add onions and cook until just beginning to brown, stirring occasionally, about 10 minutes. Reserve half the onions, set aside.

Pour beef consommé into a sauce pan and warm over medium heat, about 5 minutes.

Spread the roast beef in a rimmed baking sheet. Season with Montreal Steak seasoning, toss to blend and spread out. Moisten with a little beef consomme, then top with the reserved half of the onions. Set aside and finish Au Jus.

Sprinkle remaining onions with flour and a splash of white wine. In a slow, steady stream, add beef consommé. Bring sauce to a boil, reduce to simmer and let simmer until ready to serve.

Place the baking sheet of roast beef into a warm oven (about 325-degrees) for about 6 minutes, just enough to warm the meat without drying it out.

Lightly butter inside of split rolls with remaining butter. Place on a warm griddle to lightly toast, about 3 minutes. Spread Truffle Aioli inside the rolls according to taste. (This has a distinct earthy flavor).

Divide warmed roast beef into four piles, fill each toasted roll with the meat. If desired, top filling with sliced cheese and pop under the broiler just long enough for the cheese to melt.

Cut in sandwiches in half and serve with Au Jus for dipping. (Ramekin cups work well). Serve alongside French Fries. For an extra amazing treat, season those fries with a little Turffle Salt.

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