Emmpak French Dip Sandwich
These sandwiches will add big points to the party.
16 slices Emmber Classic Sliced Roast Beef
3 cups water
4 beef-flavored bouillon cubes
2 tablespoons minced onion
1 teaspoon soy sauce
8 crusty rolls
1. In a medium saucepan, combine roast beef, water and
bouillon cubes. Cook over medium heat until thoroughly
heated, stirring occasionally.
2. Add minced onion and soy sauce. Cook 2-3 minutes.
3. For each sandwich, serve 2 slices of beef on a crusty
roll. Divide hot bouillon mixture into 8 individual servings
and use for dipping sauce. Makes 8 servings.
Here are some other delicious sandwich variations
to tickle your fancy:
SWISS DIP
On a toasted hoagie roll, combine 2 slices of your favorite
Swiss cheese with warm roast beef. Spice it up with a little
horseradish sauce.
SAN FRAN DIP
Add 2 slices of provolone to roast beef on grilled or seared
sourdough bread.
SOUTHWESTERN DIP
Combine the hot roast beef slices with pepper-jack cheese and
salsa rolled up in flat bread or a flour tortilla. Dip in the
prepared au jus or your favorite queso sauce. If you like your
food really spicy, add sliced jalapeño or habanero peppers.
HOT OPEN-FACED POT ROAST SANDWICH
Prepare a package of Morton’s of Omaha Beef Pot Roast as
described on the package (microwaves in about 7 minutes).
Pull the heated pot roast into shreds using 2 forks. Mix the
meat with the gravy so that it is evenly coated. Serve warm
over your favorite sliced bread. Makes 6-8 sandwiches.
SLT (SIRLOIN, LETTUCE & TOMATO) SANDWICH
Prepare a package of Morton’s of Omaha Steakhouse Classic
Beef Tri-Tip by thinly slicing the meat across the grain. Place
the thin slices of tri-tip in a preheated frying pan. Sauté over
medium heat until cooked to your taste (approximately 2-3
minutes on each side for medium if sliced about 1/4 inch thick).
Combine on your favorite bread with sliced tomatoes and
fresh lettuce to create a variation of the classic BLT. Makes
approximately 4 sandwiches per pound of uncooked roast.
