Family Around the Table

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Easy French Dip Sandwiches

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These French dip sandwiches are an easy weekend lunch.My family loves beef. So when I went through my recipe box looking for inspiration I came across these easy French dip sandwiches that I have not made in a very long time. Not quite sure why I’ve not made them in a while because we usually have roast beef in the fridge, either leftover or from the deli. My family is still talking about them.

I found this recipe years ago on the Taste of Home website and doctored it up just a bit with the addition of Worcestershire sauce. Something my husband is not a big fan of but doesn’t notice in this recipe. I find the Worcestershire sauce adds a great flavor to the canned French onion soup. I’m not usually a fan of using canned soups I do so for quick convenience. They can be a great beginning for sauces in some recipes.

I made these for lunch recently and I decided to share for this week’s Taste of Home Tuesday with my fellow volunteer field editors. If you’re new to the blog, TOH Tuesday is where I share some of my favorite Taste of Home recipes. A few other lunch favorites include hot dog breadsticks and hot colby ham sandwiches. I like to use hoagie rolls from our supermarket bakery because they are easy to dip. You can use any type of roll you enjoy.

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Easy French Dip Sandwiches

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 sandwiches

Ingredients

  • 2 cans (10-1/2 ounces) condensed French onion soup, undiluted
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup water
  • 1 pound thinly sliced deli roast beef
  • 4 slices provolone cheese
  • 4 hoagie rolls, split but not cut through

Instructions

  1. In a large skillet over medium heat combine the soup, Worcestershire sauce, and water. Stir gently. Add roast beef slices. Heat thoroughly and until soup being to bubble.
  2. Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until melted. Using a slotted spoon, place beef on buns; replace tops. Ladle onion soup into small ramekins and serve for dipping.
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Adapted from Taste of Home.

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Easy French dip sandwiches are easier to make than you think.

Roast Beef, Brie and Caramelized Onion Grilled Cheese

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brieIt’s National Grilled Cheese Month! In honor of the occasion I made a roast beef, brie and caramelized onion grilled cheese. My family tells me I’m the grilled cheese queen and master grilled cheese sandwich maker. It’s great that my family feels this way until I’m the one who’s sick and wants a grilled cheese sandwich. No one will make it for me. Well, that’s not entirely true…my wonderful husband will but it’s often on the burnt side.

I really believe there is a trick to making the perfect grilled cheese sandwich. Beside using your favorite ingredients, you need a cheese that melts well and Brie is a good choice. Medium heat is best. Too low and it takes forever. Too high and you burn the sandwich. The latter is what my husband does. Also key, don’t leave the sandwich while its cooking because that’s a sure fire way to over cook it. No phone calls, don’t check your emails, just make the sandwich. Using a great bread is essential too. Sure you can use any old wheat or white bread but switch that up to an artisan bread for a noticeably yummier sandwich.

In honor of National Grilled Cheese Month some of my blogger friends and I put together our favorite grilled cheese sandwiches. Check out the links below.

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Roast Beef, Brie and Caramelized Onion Grilled Cheese

Yield: 2 sandwiches

Ingredients

  • 4 slices of artisan bread (I used Pane Tuscan)
  • Butter, softened to room temperature
  • 1 medium onion, sliced
  • 8 slices roast beef
  • 1 (8 ounce) wheel Brie cheese, rind removed

Instructions

  1. In a medium skillet over medium heat cooked the sliced onions in a tablespoon of butter until caramelized. Set aside.
  2. Heat a clean skillet over medium heat.
  3. Butter one side of each piece of bread and set aside. Butter the entire side, edge to edge.
  4. Lay one slice of bread, butter side down, in preheated skillet. Top with cheese, caramelized onions, roast beef and more cheese. Top with bread slice, butter side up. Repeat with remaining ingredients. Turn when buttered side is golden and cheese is melting. Don't fiddle with the heat. Remove when both sides are golden and cheese is melted.
  5. Slice sandwiches in half and serve.

Notes

To remove the rind from the Brie: Cut the rind off with a very sharp knife or peel it with a vegetable peeler around the edge.

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briepin

It’s the start of Grilled Cheese Month, so we thought we’d give you lots of inspiration! Hosted by Caroline of Caroline’s Cooking – see all the delicious grilled cheese ideas being shared today:

Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette

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This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette

Did you know that if you are buying strawberries in your local grocer now they are probably coming from Florida? Sure some come from other places but by checking the label you’ll get the best. The winter Florida climate is perfect to grow the beautiful luscious berries. In fact, Plant City, Florida is recognized worldwide as the winter strawberry capital of the world. If you’ve never had a juicy Florida strawberry, well, you’re missing out. They are available from November to April each year. If you don’t see them in your grocer, ASK! You’ll be happy you did.

If you’re a regular reader of my blog you know how much I love my Florida strawberries. I just can’t get enough when they are in season. If you want to know more about the best berry on the planet find out more here at Florida Strawberry. Each beautiful berry is jam packed full of berry good nutrition. Strawberries are virtually fat free so it’s easy to indulge. Just eight berries contain more vitamin C than one orange and the perfect serving size is 5 ounces. With such a small serving size it’s so easy to include the the nutritional benefits of Florida strawberries in a healthy diet in a variety of ways. Especially if you’ve made New Year’s resolutions! A few of my favorite ways to get this uber healthy berry into my family’s diet is to make smoothies, add chopped strawberries to warm oatmeal on a cool morning and add them to salads, which is probably my favorite way and why I developed this salad recipe with a strawberry balsamic vinaigrette. Florida strawberries add a touch of sweetness to my salad, in addition to the nutrition benefits.  The vinaigrette would be good on a variety of salads that include protein for a healthy meal. I also think it’s pretty cool that a strawberry is the only fruit with the seeds on the outside. On a less healthy note…I like to make strawberry milkshakes for my kids. When the price is right, which is usually the entire Florida strawberry season, I also buy up the berries to make freezer strawberry jam so I always have my favorite spread for my toast. The possibilities for using strawberries are endless. Strawberry salsa is delicious over chicken or fish, dipping them in chocolate is always a treat and I’ve read where there are health benefits to dark chocolate so there’s a win win! 

If you, like me, can’t get enough, follow along on social media. Facebook Instagram Google+ Pinterest You Tube Twitter

 

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Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette

Yield: 2 servings

Ingredients

  • 2 grilled boneless, skinless chicken breasts
  • 2 cups mixed salad greens, or your favorite blend
  • 1/4 cup cucumber chopped
  • 1/2 cup Florida strawberries, hulled and sliced
  • Candied Almonds
  • 1/4 cup sliced almonds
  • 1 Tablespoon plus 1 teaspoon sugar
  • Strawberry Balsamic Vinaigrette
  • 1 cup fresh Florida strawberries, sliced
  • 1 clove garlic, minced
  • 1/4 cup to 1/2 cup good olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar, more to taste depending on berries
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar

Instructions

  1. To make candied almonds:
  2. In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break almonds apart and set aside.
  3. To make strawberry balsamic vinaigrette:
  4. In the bowl of a blender, combine all ingredients. Puree until liquified. Tasting as you go, adding more sugar if necessary. Start with 1/4 cup olive oil and add to drizzling consistency.
  5. To assemble salad: Place one cup of mixed greens on each of 2 plates. Arrange 1/4 cup of sliced strawberries and 1/8 cup of chopped cucumber on each plate. Slice grilled chicken breast on the diagonal and lay slices over salad. Sprinkle with candied almonds. Serve with strawberry balsamic vinaigrette on the side.
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Now for a cool contest! #FLStrawberryCap contest is happening right now! The folks at the Florida Strawberry Growers Association have a fun contest where you can get your very own Florida strawberry cap plus enter to win a trip to Florida. Rules and information are here. and you can enter through this link as well. The Grand Prize is a trip for 4 to TradeWinds Beach Resort on beautiful St. Pete Beach. You must be at least 21 by December 12, 2016 to enter. There are so many exciting parts to this prize in addition to a beach stay. You get admission to the “Swim with the Fishes” experience at RumFish Grille, which I hear is pretty cool, as well as a personal tour of a Florida strawberry farm. If you’ve never been to a strawberry farm you won’t want to miss out. There are rows and rows of beautiful strawberry plants with varying degrees of strawberry ripeness. Enter now! It’s as easy as snapping a photo with Florida strawberries, uploading it, tagging with #FLStrawberrycap and sharing on social media!

 

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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