The French dip is a sandwich you are supposed to make a mess of. Dip it, let it drip, eat it fast before the bread gives up. Truffle chilli crunch goes inside rather than on top, because the point is to find it halfway through.
Buy the beef shaved from the deli. Nobody needs to roast a rib for lunch.
20 mins. Serves 2.
Ingredients
- 2 Crusty rolls, split
- 400g Rare roast beef, shaved thin
- 4 slices Swiss cheese
- 2 dessertspoons Plateit Truffle Chilli Crunch
- 500ml Beef stock, good
- 1 Onion, sliced thin
- 1 tbsp Worcestershire sauce
- 30g Butter
- Thick cut chips, to serve
Method
- Butter in a pan, onion in over low heat with a pinch of salt. Twelve minutes, until properly soft and sweet. Do not rush it.
- Stock and Worcestershire in, simmer 5 mins, then strain the onion out and keep the jus hot.
- Beef into the jus for 30 seconds, no longer. Lift it out dripping.
- Rolls under the grill, cut side up, cheese on the top half until it slumps.
- Beef in, Plateit Truffle Chilli Crunch spooned through the middle, soft onion over, lid on.
- Press it hard in a dry pan for a minute each side until the crust crackles.
- Jus into a bowl alongside. Chips. Dip every bite.
Do this: Dip the sandwich, never pour the jus in. Poured jus makes bread soup.
