French Dip Sandwich
Serve with dill pickle spears baked chips if desired.

Servings: 4

Cooking oil spray
1 shallot, chopped
1 tablespoon all-purpose flour
2 tablespoons cooking sherry, optional
2 - 10.7 ounce cans beef consomme, divided
1 pound deli sliced roast beef *
4 torpedo sandwich rolls, split

Brown flour in a skillet until a light tan color (this cooks out the raw flour taste). Remove and set aside.

Clean skillet and spray with cooking oil spray and heat over moderate heat. Add shallots and saute 2 minutes. Add flour to 1/4 cup consomme and set aside. Whisk in sherry and consomme to sauteed shallotst. Bring sauce to a bubble and whisk in flour consomme mixture and allow to simmer over low heat for several minutes.

Lightly toast slit, opened sandwich rolls until heated through.

Set out 4 ramekins or small soup cups for au jus, 4 dinner plates and the 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

* COOKS NOTE: We used Boar's Head Londonport® Top Round Seasoned Roast Beef

Per Serving): 438 Calories; 6g Fat (12.7% calories from fat); 2g Saturated Fat; 42g Protein; 52g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 1963mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable.

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