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July 2004 Issue
Phil's Favorite Sandwiches
by Philip R. Gantt
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Beef Dip Sandwich

One of my all time favorites, a beef dip sandwich makes for a very filling meal. I prefer to use sourdough sandwich rolls, however sweet rolls are also good. Do not use regular bread or the sandwich will just fall apart and you will have to eat it with a spoon.

You can purchase sliced roast beef at your deli. You can also purchase Au Jus mix in most markets. Lowrey's and McCormick's both make good Au Jus mixes.

  • 1 lb. sliced roast beef
  • 3 sliced sandwich rolls
  • Au Jus mix prepared according to package directions
Here is how I prepare my sandwiches: Combine water to the Au Jux mix in a pot and heat, mixing well. One the juice is heated, dip small portions of the sliced meat into the juice using tongs, leave the meat in the juice just long enough to heat, and then transfer to the sandwich roll. Divide the meat evenly between the 3 rolls. Once assembled, cut the sandwiches in half and pour the remaining Au Jus into small bowls for dipping and serve hot. Serve with fries or a salad.
  • Yields: 3 servings
  • Preparation Time: 15 minutes
 

 

Bacon, Lettuce and Tomato

As American as apple pie, the BLT has to be one of the old sandwich standbys. This is a sandwich you can get very creative with. Again, I prefer the honey wheatberry bread for this sandwich, but any type of sliced bread will do.
  • 1 lb. thick sliced bacon, fried crisp
  • 8 slices bread
  • 1 large tomato, sliced
  • 4 to 5 leaves of lettuce, washed and dried
  • Mayonnaise to taste
First, fry and drain bacon. Apply mayonnaise to bread and fill with bacon, lettuce and tomato. Slice sandwiches diagonally after assembly and serve with pickles and olives.

Variations: Add some sliced avocado to each sandwich. You may also add alfalfa sprouts for a nutritional boost. Consider using Canadian bacon for this sandwich rather than regular sliced bacon. To make a club sandwich, add an extra layer of bread (for a triple decker) and fill the extra layer with sliced turkey and ham.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 

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