Two takes on the French dip sandwich.
As part of its weekly “French Dip Fridays” lunch offering, Bar Blanc features two takes on the classic French dip sandwich. Conduct a taste test at home to see which you prefer.
French Dip: East Coast & West Coast Styles
Serves 6
INGREDIENTS:
2 full-sized baguettes, each cut into 3 portions
2 tablespoon butter
1 pint veal stock (or beef stock)
1 teaspoon kosher salt
1 garlic clove
1 sprig thyme
1 ounce dry-aged beef fat (optional)
1 3-bone rip roast of beef ribeye roast
1 cup highly reduced veal jus (or veal or beef stock concentrate)
1 cup roasted garlic puree (homemade or store-bought)
3⁄4 cup Dijon mustard
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 tablespoons fresh thyme leaves (stems removed)
3 tablespoons prepared horseradish
2 cups Duke’s mayonnaise
3 garlic cloves, finely chopped
18 slices of Gruyère or aged Swiss cheese (3 slices per sandwich)
3 cups caramelized yellow onions
INSTRUCTIONS: Heat oven to 325°F. For the jus, bring stock to a boil and season with salt, garlic, thyme and beef fat, if using. Keep warm. Combine mustard, reduced jus and roasted garlic into a paste and rub liberally onto beef. Season with salt and pepper on all sides and finish with thyme leaves. Roast fat-side up to an internal temperature of 145°F, about an hour. Allow beef to rest in a warm spot. Combine mayo, horseradish and garlic for aioli. Halve and butter baguettes, then toast until crisp. Spread aioli on the top half. Slice beef thinly and pile onto the bottom half. Spoon warm jus over the meat, top with bread and serve for West Coast style. For East Coast style, add caramelized onions and cheese, return to the oven to melt and top and serve warm.
BAR BLANC
barblancatl.com
@barblancatlanta
BY Claire Ruhlin
