One night, a few weeks ago, I was stumped on what to make for dinner. It was already after 4pm and I needed something quick and easy. So I did what I usually do—I called one of my sisters. Nicole had just the thing. Her friend, Alyssa, had recently made her a delicious homemade French Dip Sandwich and she gave me the recipe over the phone.
I rushed to the store, got my ingredients, came home, and assembled the sandwiches—roast beef and provolone on toasted French bread, spread generously with horseradish, and beef consommé on the side for dipping. I set the sandwiches in front of the fam. They looked and smelled so yummy.
Mom took the first bite. Hmmm…something wasn’t right. She stopped eating and watched the rest of us. Chad took a bite and immediately blurted out: “Janelle, this is so hot!” When Mike and I bit into our sandwiches, our eyes began to water and I felt a headache coming on. Now we like spicy food, but these sandwiches were beyond hot! We couldn’t take another bite. Dinner was a total bust.
When I called Nicole the next day, we figured out my problem. I was supposed to use horseradish sauce, but I had accidentally used straight up horseradish. And I had spread it on thick. No wonder one bite gave us all a headache! (Dad, not liking roast beef, was spared this ordeal.)
I’m happy to report that I didn’t let this experience get the better of me. I have since made the sandwiches again—this time with horseradish sauce—and they were delicious. They’ve even become a staple around here. I just might make them again this week.
If you’d like to try these yummy, warm sandwiches on a crisp fall evening, here’s what you need:
-Bread of your choice (I use French bread from the grocery store bakery and Nicole likes sourdough)
-Roast beef (freshly sliced from the deli is best)
-Provolone cheese, sliced
-Beef consommé (in the soup aisle)
Slice bread and briefly toast two slices per sandwich under the broiler. Remove toast from oven. Take half of the slices off the pan and spread with horseradish SAUCE to taste. Set aside. Turn over the remaining slices, pile high with roast beef and provolone, and return to broiler. Heat until cheese is melted and bubbly. Remove from oven and assemble sandwiches. Warm the consommé in microwave and serve in a bowl for dipping.