French Dip Sandwiches

1. 1

   Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.

2. 2

   Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes.

3. 3

   Transfer to a bowl; reserve the skillet.

4. 4

   Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter.

5. 5

   Cover and keep warm.

6. 6

   Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls.

7. 7

   Melt 1 tablespoon butter in the skillet over medium heat.

8. 8

   Add 2 sandwiches and top with a heavy skillet.

9. 9

   Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side.

10. 10

    Repeat with the remaining 1 tablespoon butter and 2 sandwiches.

11. 11

    Serve with the dip.

12. 12

    Per serving: Calories 675; Fat 37 g (Saturated 20 g); Cholesterol 142 mg; Sodium 989 mg; Carbohydrate 39 g; Fiber 3 g; Protein 46 g

13. 13

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.

No additional tips available.