Remember a couple weeks ago when I made that melt-in-your mouth pot roast?! Today I replicated the flavors and made the most amazing sandwich out there. It was every similar to this recipe that I made last year. Awesome-ness! I could drink this broth with a straw; it is that good.
Best French Dip Sandwiches
1 pound thin sliced deli roast beef
2 1/2 cups French Onion Soup (in the cardboard cartons)
1 cup beef broth
1 t Dijon mustard
1/2 t thyme
1/4 t garlic powder
7 banana peppers
1 small onion, sliced
Place onion in greased crockpot. Layer half the meat on top of onions. Top with peppers and remaining meat. In a measuring cup combine French Onion Soup, broth, mustard, thyme and garlic. Whisk together until lump free. Pour over meat, onions and peppers. Cook on LOW 8 hours. (I forgot to plug in the crockpot for about 45minutes). Serve on hoagie rolls.
adapted from: http://www.asweetpeachef.com/bread/hoagie-rolls/
1 1/2 t yeast
1 1/4 cup warm water, divided
2 t sugar, divided
2 T olive oil
2 t salt (I used 1 t sea salt)
2 cups bread flour (I used 1 cup whole wheat)
2 cups white flour (I used 3 to make up for the missing cup and make it equal to 4 cups total flour)
In your mixing bowl combine yeast, 1/4 cup warm water and 1 t sugar. Let gurgle and burp for about 7minutes (get bubbly). Add remaining water and sugar. Add oil. Add salt then flour 1 cup at a time. Mixing well after each addition. You may have to add a bit more water and/or flour for it all to come together. Knead about 5minutes. Turn into a greased bowl. Cover with plastic wrap and let rise until just doubled - almost an hour. Divide into 8 portions. Roll into logs. Place on a parchment lined cookie sheet. Let rise 15 minutes and while oven is preheating (about 25 minutes total). Preheat oven to 400. Bake for about 10-15minutes until golden brown.