BEEF ON WECK

Beef On Weck

60

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Chef James Carlin of the Publix Aprons Cooking School in Jacksonville shows how to prepare Beef on Weck sandwiches, which some of us may know as a French Dip. This savory sandwich makes a great meal for Game Day Grub sports fans.

INGREDIENTS

3 cups prepared au jus
2 lbs. roast beef, thinly sliced
4 Kaiser rolls, halved
2 teaspoons kosher slat
2 teaspoons caraway seeds
¼ cup prepared horseradish

INSTRUCTIONS

1. Preheat oven to 300°F.

2. Warm au jus in a 4-quart sauce pan over medium heat. Add roast beef and heat until warm, 6-8 minutes.

3. Place rolls on a baking sheet cut side down. Brush tops with water and sprinkle with salt and caraway seeds. Bake until rolls are toasted, 10 minutes.

4. Place sliced beef on the rolls with horseradish sauce on the side.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.