Revolutionary Sandwich Contest Recipe

Revolutionary Sandwich Contest Recipe

Debbie's "Lafayette Dip Sandwich" Recipe:

1/2lb.dietz & watson angus roast beef
1 yukon gold potato-sliced into 8 slices
1/2c.each porcini and chanterelle mushrooms
1 medium sized wedge milky brie
2 tbsp.chopped herbs (parsley,chives,tarragon,chervil)
sea salt
oil for frying potatoes
fresh baguette
1/2c. french red wine
3/4c.beef stock

***This recipe makes two nice size sandwiches***

Pour wine and stock into medium sauce pot and add mushrooms.Simmer until soft.While the mushrooms are relaxing in their beefy wine bubble bath, pour about 1/2 inch of oil into sautee pan and fry potatoes until lightly golden and soft. Remove them from the oil and put into a bowl. Add herbs and a few pinches of sea salt and tumble till coated. Slice the baguette horizontally and set onto a baking sheet. Remove mushrooms from their bath and set aside. Add roast beef to the bath and let it swim around for a few minutes to get warm. Pile the roast beef onto the baguette,next add mushrooms.Take 4 slices of potato per sandwich and shingle them across the mushrooms.Top with 3 slices of milky brie each. Place open faced under the broiler until melty and drippy. Pour au jus into 2 cups. Close sandwiches and plunge into the warm au jus.

This is my take on a modern day french dip.Lafayette had the basic idea but I took it to a more hearty,herb filled,cheesy,potato laden crusty bit of heaven.The combination of wine and beef stock with the flavor from the mushrooms is certainly complimentary for "dipping."

Source: cbs3.com/talkphilly