French Dip Sandwiches

Photo: Oxmoor House
Deglazing the pan with a couple of tablespoons of water while cooking the onions speeds up the browning process. The result is a "shortcut" caramelized onion that adds maximum flavor to this deli classic.

Yield:

4 servings (serving size: 1 sandwich and 2 tablespoons broth)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 395
Caloriesfromfat 22 %
Fat 10 g
Satfat 4.5 g
Monofat 0.0 g
Polyfat 1 g
Protein 37.4 g
Carbohydrate 42.2 g
Fiber 2.7 g
Cholesterol 46 mg
Iron 2.4 mg
Sodium 683 mg
Calcium 219 mg

Ingredients

1 medium Vidalia or other sweet onion, peeled and thinly sliced
Cooking spray
2 teaspoons salt-free onion and herb seasoning blend, divided
1/2 cup plus 2 tablespoons water
1 cup fat-free, less-sodium beef broth
12 ounces very thinly sliced low-sodium deli roast beef (such as Boar's Head)
4 (2 1/2-ounce) hoagie rolls, split lengthwise
4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half

Preparation

1. Preheat oven to 500°.

2. Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.

3. While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.

4. While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.

5. Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.

Note:

Cooking Light Fresh Food Fast

April 2009