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French Dip Sandwiches on Sourdough

Once your roast is slow-cooked, tender, and falling apart, this turns into the kind of sandwich that feels like something you’d eat in a little countryside café after a cold day outdoors.

Cook

4m

Ingredients

Method

Turn cooking mode on

Step 1

Remove the beef from the roast juices and shred with two forks. Skim excess fat from the juices if desired, then keep the liquid warm on low heat.

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For

2

M

I

Prepared shredded roast beef, from the chuck roast recipe

Sourdough bread, sliced

Gruyère cheese, shredded or sliced or Swiss cheese

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Notes

Gruyère gives the sandwiches a deeper, richer flavor, while Swiss keeps it more classic and mild. If the beef has cooled, return it briefly to the warm juices before assembling the sandwiches for extra flavor and tenderness. Add caramelized onions for an even more traditional French dip feel.

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homepage-image

French Dip Sandwiches on Sourdough

Once your roast is slow-cooked, tender, and falling apart, this turns into the kind of sandwich that feels like something you’d eat in a little countryside café after a cold day outdoors.

Cook

4m

Ingredients

Method

Turn cooking mode on

Step 1

Remove the beef from the roast juices and shred with two forks. Skim excess fat from the juices if desired, then keep the liquid warm on low heat.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

Prepared shredded roast beef, from the chuck roast recipe

Sourdough bread, sliced

Gruyère cheese, shredded or sliced or Swiss cheese

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Gruyère gives the sandwiches a deeper, richer flavor, while Swiss keeps it more classic and mild. If the beef has cooled, return it briefly to the warm juices before assembling the sandwiches for extra flavor and tenderness. Add caramelized onions for an even more traditional French dip feel.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel