You’ve heard of French Dip, try this AMAZING twist! It’s so easy to make and will knock your socks off.
On the stove, heat up your pho broth in a pot as directed on package. Once boiling, turn to a low simmer while you’re assembling your sandwiches.
Turn your oven on to broil and butter both sides of all of your sandwich halves.
On a cookie sheet, add your buttered bread face side up. Broil for 2-5 minutes or until the bread is golden brown.
Remove toasted bread from the oven and add the roast beef, then top with cheese.
Place the bread halves WITH cheese on them back under the broiler until your cheese is melted. Approx 2-3 mins. **Be sure to remove the other sandwich halves that don’t have any toppings to avoid burning.
Top melted swiss cheese with bean sprouts and fresh basil. Finish sandwich by putting top together with the rest of the sub.
Pour pho into individual bowls and serve!
Eat Hearty!
This Pho’Rench Dip Sandwich delivers some seriously awesome flavors. It’s so easy to create too and only takes a few ingredients.
You’re completely welcome to make your own pho broth from scratch, but if you’re trying to cut corners, go check out the ethnic section in your grocery store. Chances are there’s a carton there with your name on it! If your grocery store doesn’t sell pho broth, you can always order it here on Amazon.
First, pour your pho broth into a pot on the stove. Turn the stove to high heat until the pho is boiling. Then, turn the burner down to a simmer. While that’s all going on, time to get going with your sandwich!
Next, you’ll want to take your artisan bread and toast it up a bit. I love using torta rolls. You can find them in most grocery bakeries. They are sturdy enough to hold up against dunking your sandwich as much as you please. However, any sub or sandwich roll will do. Just make sure that the bread is hearty enough to diving face first into a bowl of Pho. No one wants their sandwich dissolving in their hands!
Anyway, back to toasting! Open all of your rolls and lay them on a cookie sheet. Butter each roll and turn on the broiler. Broil until the bread is nice and golden.
PRO TIP: Set a timer, even if it’s just for 30 seconds when using the broiler. A burnt sandwich can really ruin the fun!
Next you’ll want to start assembling your sandwich. Add on the roast beef and the havarti cheese. I know that traditional french dip uses swiss cheese. You’re more than welcome to use swiss, but I LOVE havarti. It’s creamy and melts really well.
PRO TIP: Before we move on, let’s talk about what will make or break this sandwich. Since there are only a few ingredients to this sub, each ingredient matters. Using slimy roast beef from sub par delis could result in a sub par experience. Be sure to get some good quality, good textured beef. You don’t have to break the bank to do so either! Just keep in mind, a few more dollars goes a LONG way when dealing with roast beef. I get mine from Costco and it is delicious!
Once you’ve piled on the roast beef and cheese, you’re going to want to melt the cheese a bit. This will in turn will help to heat through your roast beef. Keeping your oven on broil, put your open faced subs on a cookie sheet and place them under the oven broiler. Continue to cook the cheese until it’s nice and melted. Just be careful not forget they’re in there!
After the cheese is melted it’s time to pile on the mung bean sprouts and fresh basil leaves. This is really where some amazing flavor comes in and helps this sandwich become more reminiscent of the Pho soup. So good!
PRO TIP: Mung beans and basil can spoil quickly once purchased. Make sure, if you’re making this meal, to make it close to when you’ve purchased these ingredients.
Lastly, pour your simmering pho broth into small individual bowls for each person that’s eating. When you’re ready to eat, dip the pho’rench dip sandwiches into the pho and devour. Enjoy!