Ingredients
Scale
- 8 slices of crusty French bread or a sturdy baguette, sliced about 1/2 inch thick
- 1 pound thinly sliced roast beef (leftover roast or deli-style works beautifully)
- 8 slices of provolone or Swiss cheese (feel free to mix for extra flavor)
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard (optional, but Mama Lou swore by it!)
- 4 cups beef broth (homemade or good-quality store-bought)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
If you’re in a pinch, you can substitute the beef broth with a rich beef consommé or even a concentrated beef bouillon diluted in water. For the cheese, I’ve experimented with sharp cheddar or even Gruyère, but the mild, creamy notes of provolone or Swiss have always reminded me most of Mama Lou’s comforting touch.
Instructions
- Start by warming your beef broth in a medium saucepan over low heat. Stir in Worcestershire sauce, dried thyme, and a pinch of salt and pepper. Let it gently simmer while you prepare the sandwiches. This broth will be your luscious dipping jus—something Mama Lou always said was the soul of the sandwich.
- In a small bowl, mix the softened butter with minced garlic. This garlic butter adds a subtle, fragrant layer to the bread that I learned from watching Mama Lou’s delicate hand as she spread it lovingly over every slice.
- Spread the garlic butter generously on one side of each slice of bread. If you like a little tang, add a thin layer of Dijon mustard on the other side of the bread slices—Ouma and I always argued about this, but it’s a personal favorite for that extra zing.
- Lay out four slices of bread, buttered side down, on a clean surface. Layer each with generous portions of roast beef and then top with two slices of cheese. Place the remaining bread slices on top, buttered side up, to form sandwiches.
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for about 3-4 minutes on each side, pressing gently with a spatula until the bread is golden brown and the cheese melts beautifully. Patience here is key; rushing makes the bread soggy, which Mama Lou always warned us about.
- Once grilled to perfection, transfer the sandwiches to plates. Pour the warm beef broth into small bowls for dipping. Garnish with fresh parsley if you want to bring a little color and freshness to the plate.
- Serve immediately and enjoy! Remember the joy of dipping each bite into that savory jus—just like Mama Lou and Ouma and I used to do on cold winter nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
