Monday, May 6, 2013

Remember When...

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.

Hoagie Rolls
adapted from:

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.

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