Traditional recipes

Turkey French Dip

Turkey French Dip

You’re familiar with French dip, of course. Sandwiches never had it so good.

Ingredients

Pho Broth

  • 1 bunch scallions, coarsely chopped
  • 1 2-inch piece ginger, peeled, sliced
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds

Assembly

  • 3 tablespoons hot chili paste (such as sambal oelek)
  • 4 ciabatta or other sturdy sandwich rolls, toasted
  • 2 tablespoons hoisin sauce
  • Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)

Recipe Preparation

Broth

  • Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2½ hours.

  • Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Assembly

  • Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)

  • Heat leftover turkey in 1 cup broth in a medium skillet until warmed through.

  • Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.

Recipe by Rick Gencarelli, Lardo, Portland, OR,

Nutritional Content

Calories (kcal) 630 Fat (g) 32 Saturated Fat (g) 5 Cholesterol (mg) 100 Carbohydrates (g) 45 Dietary Fiber (g) 6 Total Sugars (g) 3 Protein (g) 37 Sodium (mg) 1730Reviews Section

Slow-Cooker French-Dip Sandwiches

Sure, you could throw some turkey on whole-wheat bread in about five minutes. But these tender, melt-in-your-mouth slow-cooker French dips are far from your average sandwich. They're well worth the wait&mdashyou'll see.

3 pounds beef chuck or round roast, untied

Salt and freshly ground black pepper

Salt and freshly ground black pepper

6 tablespoons butter, at room temperature

6 long rolls, cut in half lengthwise

12 slices provolone cheese

1. Make the Beef: Season the beef with salt and pepper, and place it in the base of the slow cooker. Add the beef broth, onion powder, garlic powder, oregano, thyme and bay leaf.

2. Cover the slow cooker and turn it on low. Cook the beef until it is very tender, 6 hours. Remove the beef from the pot and thinly slice it. Pour the broth out of the slow cooker and reserve for dipping.

3. Make the Sandwiches: In a medium bowl, toss the arugula with the olive oil and lemon juice. Season with salt and pepper.

4. Spread ½ tablespoon butter on the inside of each half of the rolls. Heat a large sauté pan over medium heat and place the rolls inside, buttered side down. Toast until they&rsquore golden brown.

5. Remove the bread from the pan and while it&rsquos still hot, place the provolone slices on one half of each roll. Pile about 1 to 1½ cups of warm sliced beef on the other side of the roll and top with ½ cup arugula. Place the other half of the roll on top to close the sandwich. Repeat until all the sandwiches are assembled.

6. Serve immediately, with the juices from the slow cooker on the side for dipping.


Ratings & Reviews

Easier than it seems

I figured why not try with some leftover chicken? I did and we both liked it a lot. Also we used 15 grain bread instead of white bread, again, figured why not? I don't know if I will ever try with ham as suggested, but if someone does, let me know how that tastes.

Better than expected

I bought a piece of Turkey breast and roasted it prior to making this, and it was worth the effort. Maybe I'll try it with holiday leftovers. I usually make something my mother always called "scallope d turkey." It's Pennsylvania Dutch potato filling and gravy baked with turkey. I think of that and I think of egg strata when I was putting this together. Same melt in your mouth consistency.

Use leftover stuffing instead of bread

Awesome. Use leftover stuffing (I toasted it first) and skip the thyme (it's in the poultry seasoning in the stuffing).

Delicious "use-up-the-leftovers" dinner

Left-overs: Rotisserie Chicken and French Bread. Made first time with Campbell's French Onion soup,as indicated, -- thought it was good, but somewhat bland. SO, this wek, made it again with Campbell's Garlic Mushroom--WOW! Easy, delicious- served with home grown sliced tomatoes and green beans! YUM.

Simple and tasty

What everyone want in a dish. Easy to make. Little clean up and tasty. Even the kids liked it. Like eating a French Dip casserole. Will be adding this to the list of "go-to" recipes.

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If you’re keeping track here are the other slow cooker sandwiches we’ve got so far:

Tools Used in the making of these Slow Cooker French Dip Sandwiches:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Worcestershire Sauce: I have been using this brand most of my life and when my husband came home with the store brand one day and I figured “eh no biggie” I could immediately taste the difference. Stick with the original.
Strand Brewing Company Beer: Love their beer, if you are in California you can even buy it at Costco. No sponsorship here but just lots of delicious beer.


Easy French Dip Sliders

One of my mom’s go-to “recipes” growing up was French Dip sandwiches. She’d buy buns, deli roast beef, provolone cheese, and a packet of Au Jus mix.

We’d help out by buttering the buns and putting the meat and cheese on them. She’d broil them in the oven while making a quick stovetop Au Jus via the prepared packets.

The Au Jus was the definite winner because, as many of you know, kids LOVE to dip. We’d each get our own little bowls to put Au Jus in and dip every tiny little section of our sandwiches in the Au Jus. It was a mess I’m sure, but we loved it.

Since my toddler is at the age where dipping is ev.er.y.thing (seriously, he can’t seem to eat a meal without a side of ketchup ?) I thought it was time to introduce him to some au jus sauce. But these french dip sandwiches got a little upgrade to SLIDERS. French dip is SO much fun this way!

The seasoning topping is amazingly delicious. The topping is a few spices + some au jus mix (that you’ll then use later for a dip!) + sesame seeds + butter. You might worry about the bread getting soggy, but it doesn’t at all. You also don’t need to use all of the butter seasoning mixture, just enough to coat all the top generously and then you can save the last of the butter mixture in the fridge to top breads or steak of whatever — the seasoning will work on a lot of things.

Since there are so few ingredients, the ingredients you use are definitely important. First, the rolls. You’ll want Hawaiian sweet rolls for these because of their flavor, texture, and how they hold up with that seasoning butter mixture on top. The top gets a little crispy and the rest stays soft, buttery, and delicious.

Next, deli meat. Huge plug here for fresh cut deli meat since that is one of the biggest components in these sliders. ALSO since it’s getting baked, you want to aim for a rare cut of roast beef so it will be still tender, moist, and flavorful after being cooked (and reach about medium+). The exception is if you like very well done meat then you’ll want to get a deli meat that is cooked at medium or higher temperature and then it will be very well done after the baking.

Next, the french fried onions. These are optional and not usually seen on a french dip sandwich but they add a nice flavor and crunch if you like onions. Totally optional — if you love them add them, if you aren’t sure add them to a few sliders, and if you hate them — they won’t be missed.

And last but definitely not least is the provolone cheese. I’ve mentioned many times how much I love real cheese and how big a fan I am of Sargento cheese, so of course that is what I use here.


Keto French Dip Chaffle Sandwich

When you&rsquore in the mood for something easy AND tasty for lunch but don&rsquot want a lot of hassle, a Keto French Dip Chaffwich is just what you need, and I&rsquoll show you all my chef tips and tricks for making this amazing keto sandwich perfect every time!

This recipe is a ketoized version of a HUGELY popular sandwich we&rsquod make when I had my deli. We have perfected the art of making the French Dip, and turning it keto was as simple as swapping out the bread to make a chaffwich.

What&rsquos a chaffwich? A chaffwich is a sandwich made with a chaffle! If you&rsquove got a Dash mini waffle maker, then you&rsquore most of the way there to making a scrumptious lunch. Read on, and I&rsquoll show you how to make this easy and flavorful quick lunch or light supper.

Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!


What To Serve with French Dips?

  • There’s nothing better than a soup and a sandwich! Start with a light soup like Cauliflower Soup or Zucchini Soup.
  • Salad also makes a great side, a simple tomato salad or green salad would be perfect.

I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!


Instant Pot French Dip Sandwiches Recipe

Our Instant Pot French Dip Sandwiches are a family favorite!

Many times I forget to throw my food in the slow cooker in the morning. That is one of the main reasons I use my Instant Pot so much more!

Don’t have an Instant Pot? Check out our Slow Cooker French Dip Sandwiches.

With two ways to cook this recipe, I feel like we can enjoy it year round. I love it because either method keeps my house cool in the summer but it’s warm comfort food in the colder months.

This recipe requires 2 main ingredients and the meat cooks right in the au jus which is amazing for dipping!

Can You Double the Recipe?

Yes! If you are cooking it in the Instant Pot you can double the ingredients and the cooking time will stay the same.

You will want to double your liquid if you double the meat, just so there is enough liquid in there to have for dipping.

Related Article: Making sandwiches in the Instant Pot has become a quick favorite! Make sure you don’t miss our Instant Pot Chicken Caesar Sandwiches!

Watch how to make Instant Pot French Dip Sandwiches:

Love your Instant Pot? Well you are in luck. Today on our Youtube Channel, we are showing you how to make these delicious French Dip Sandwiches.

How to make these French Dip Sandwiches a freezer meal:

Place roast and beef consomme into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30-35 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.


French Dip Sandwich

I’ve had the same hairdresser for 7 years. That’s longer than most people have been married.

In a lot of ways, it’s like a marriage. There’s a dating period where you see whether you’re compatible and then decide if you want to keep seeing them or not. If your going to spend 2 hours every 2 months talking to someone while they do your hair, it helps if you actually can carry on a conversation. And once you’ve committed, you have to answer to each other. I once had my hair done while I was on vacation and when I came back I felt like I needed to explain myself…

I finally had a good thing going. We built up a trusting relationship. I have long hair and every hairdresser I ever had previously had a secret vendetta to cut my hair shorter. If I said I wanted 1 1/2 inches cut off, they would cut off way more and think I wouldn’t notice. But MY hairdresser had long hair herself and kept to her word every time.

I called the salon last week to set up an overdue appointment and they told me she was gone.

Where did she go?”
We can’t disclose that information“, they said.

Eeeeek! Where do I even start? If your reading this K, come back.

Today I had my hair done by someone else. She was okay. But I told her 1 inch off the ends and it’s more like 3. We didn’t talk much. And in the end, my hair coincidentally looked exactly like hers. Which isn’t terrible, but not really what I wanted.

HOW TO MAKE FRENCH DIP SANDWICHES

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker or Instant Pot.

Add the beef broth, soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder to the slow cooker or Instant Pot. Cover, and cook on Low heat for 6-8 hours, or until meat is very tender. It depends on your slow cooker it could take more or less time. For the Instant Pot, cook for 30 minutes on high pressure.

FRENCH DIP SANDWICH RECIPE

For some reason I’ve had a major craving for French dip sandwiches lately. No, I’m not pregnant. Hormonal maybe…but not pregnant.

I loved the smell of these sandwiches cooking all day. The au jus has an earthy smell. Not earthy in a overly herb-infused way…just a deep, rich flavor. These couldn’t be easier and take 10 minutes to prepare in the morning.

I cut each roll in half and made smaller sandwiches for me and my kids. Brush on some butter and toast the rolls for a couple of minutes. Pile on the meat and some Provolone cheese and toast the sandwiches for a couple more minutes in the oven.


Smoked French Dip Sandwich Recipe

Warm, thinly sliced Roast Beef piled high on a soft French Roll served with piping hot Au Jus gets my taste buds working – that’s why I’m making a Smoked French Dip Sandwich! I’m going to share with you how I create this classic Smoked French Dip Sandwich using my smoker. First you’ll need a good quality cut of beef to turn into mouth-watering, roast beef. I’m using a 4lb choice grade, Eye of the Round today. Coat the outside of the roast with a little olive oil and season with a good dose of Kosher Salt and Coarse Ground Black Pepper. Let the roast hang out on the counter while the smoker comes up to temperature about 30 minutes. Today I’m firing up my Gateway Drum smoker but you can use any grill/smoker set up for indirect cooking. You want to hold the temperature steady between 250-275⁰. Once the coals are good and hot add a couple chunks of pecan to the fire and get the cooking grate in place. Set the roast on one side of the grate. The Au Jus is just as important as the beef for this Smoked French Dip Sandwich, so in a half size aluminum pan, sweat down a thinly sliced Vidalia sweet onion. (Toss the onion in a little olive oil, salt and pepper for extra flavor) This pan goes right on the grate – beside the roast. I want the onions to pick up some of the pecan smoke as well. After about 20 minutes the onion are soft enough. Add 8oz of Johnny’s French Dip Au Jus base and 2 cups of water to the pan. (If you can’t find Johnny’s at your local store substitute 24oz of Beef Stock) Stir this mixture and cover with a lid or aluminum foil to prevent it from reducing too much. This delicious broth will simmer on the pit until you’re ready to slice the roast. Flip the Eye of Round after 20 minutes of smoking, and insert a probe thermometer into the center (I use the Smoke by Thermoworks). Set the alarm for 130⁰ – medium rare. It should take in the neighborhood of 1 hour 15 minutes to reach desired doneness, but trust the thermometer, don’t go by time alone. Once the alarm sounds, remove the roast from the pit and cover loosely with aluminum foil. It’ll need to rest for at least 30 minutes before slicing. Leave the pan of Au Jus on the pit until it’s time to carve. For serving, slice the roast across the grain as thin as possible. Place that beautiful pile of smoked beef into the hot au jus. To make this Smoked French Dip Sandwich, serve it up with some fresh French Rolls, thinly sliced provolone cheese, a touch of Creamy Horseradish Sauce, and of course you can’t forget the Au Jus for dipping. Creamy Horseradish Sauce: 12oz Mayonnaise 4oz Kraft creamy Horseradish 1 teaspoon prepared horseradish from jar 1 teaspoon Frank’s Hot Sauce Pinch of Salt and Pepper to taste This is one classic Smoked French Dip Sandwich that your bbq pit takes to the next level! Print


Watch the video: Turkey v France - Full Game - Group B - 2014 FIBA World Championship for Women (October 2021).