I salvaged some prime bits from this prime rib I did on Christmas Eve for beef dip sandwiches. The rest of the bits and the rib bones with their meat will go in to a beef stew/soup, probably tomorrow.
About 4oz each serving size is my recipe/method. I usually use smoked brisket (usually store-bought) but I knew this would be a great way to use up the prime rib leftovers.
The key to my beef dip is caramelized onions. I lost track of this fact in my head and when I went to pull out my recipe sheet, there it was, at the top of the recipe, highlighted so my addled brain would see it. They can take up to an hour to get them perfect, but they dont need to be perfect for this sandwich, you dont really see the onions much while eating. But you definitely taste them. These onions were rushed in to a 40min time frame.
I like the twin demi baguettes from Walmart for this. They are just shy of 10" long and have a wide profile. Half of one is the perfect size for us. I always bake it whole for about 7 mins at 350 to "wake it up" and get a nice exterior crust that holds up to the dip. Let it cool to handle, cut in half then slice those in half lengthwise. Bottom/flat half goes on a sheet pan and gets some Dukes mayo.
What I dont show is I have a pan of Campbell's concentrated Consomme on the stove eye right next to this sheet pan. I dont step on it with anything, its good as it is for this sandwich and I do not reconstitute it. I keep it full concentrated strength which is perfect for this sandwich.
I take each 4oz portion and put it in the boiling consomme for about 30-60 seconds max to heat it just to the point where its losing some pink, strain each serving and place carefully on the bread bottoms.
Then the all-important caramelized onions.
Then a slice of cheese trimmed to fit if needed. This happens to be sliced Gouda.
Then in to the oven at 375 until I like the way they look. This is about right.
Some mayo on the bread tops, then lightly smash them down on to the baked open faced sandwich.
Plated here with some consomme for dipping and some store-bought frozen air fried crunchy dill pickle chips and my Chic fil a copycat sauce for dipping those.
Beef dip sandwich is always a real treat!
About 4oz each serving size is my recipe/method. I usually use smoked brisket (usually store-bought) but I knew this would be a great way to use up the prime rib leftovers.
The key to my beef dip is caramelized onions. I lost track of this fact in my head and when I went to pull out my recipe sheet, there it was, at the top of the recipe, highlighted so my addled brain would see it. They can take up to an hour to get them perfect, but they dont need to be perfect for this sandwich, you dont really see the onions much while eating. But you definitely taste them. These onions were rushed in to a 40min time frame.
I like the twin demi baguettes from Walmart for this. They are just shy of 10" long and have a wide profile. Half of one is the perfect size for us. I always bake it whole for about 7 mins at 350 to "wake it up" and get a nice exterior crust that holds up to the dip. Let it cool to handle, cut in half then slice those in half lengthwise. Bottom/flat half goes on a sheet pan and gets some Dukes mayo.
What I dont show is I have a pan of Campbell's concentrated Consomme on the stove eye right next to this sheet pan. I dont step on it with anything, its good as it is for this sandwich and I do not reconstitute it. I keep it full concentrated strength which is perfect for this sandwich.
I take each 4oz portion and put it in the boiling consomme for about 30-60 seconds max to heat it just to the point where its losing some pink, strain each serving and place carefully on the bread bottoms.
Then the all-important caramelized onions.
Then a slice of cheese trimmed to fit if needed. This happens to be sliced Gouda.
Then in to the oven at 375 until I like the way they look. This is about right.
Some mayo on the bread tops, then lightly smash them down on to the baked open faced sandwich.
Plated here with some consomme for dipping and some store-bought frozen air fried crunchy dill pickle chips and my Chic fil a copycat sauce for dipping those.
Beef dip sandwich is always a real treat!