You Can Do It!

Brought to you by Jeff
I'm going to start a new series about all the meals I'm cooking. Specifically, the meals that I'm making, just to show you guys how easy it is to make a great meal. You've seen my other meals here and here, so this series will just add to the mix. So, today's post is about...

Crusted French Dip w/"Pear Glacee" Salad

Guys, the French Dip sandwich is literally one of the easiest "foofy" sandwiches you can make. Add to it this delicious salad, and you're sure to hit a love nerve with your wife. In total, you'll spend about 15-30 minutes cooking. Here's how:

For the French Dip you'll need (makes approx 4):

4 Sandwich rolls (use "artisan" breads you'll find in the bakery section)

1/2 lb. Roast beef sliced

1/2 lb. (2 slices per sandwich) Swiss or provolone cheese

1 package Knorr au jus mix

Start by gathering your sandwich fixings. Turn on the broiler in your oven. Move your cooking rack to the lowest rung (you can leave it higher, but you'll have to watch your bread constantly - it's a hassle). Slice your sandwich rolls lengthwise into halves. Spread the rolls onto a baking sheet, place them into the oven under the broiler. Check on them every 2-3 minutes as you prepare the rest of the meal. The rolls are done when they're lightly brown and crusty.

Prepare your Knorr au jus (pronounce "aah gew") as directed (nothing special - about 5 minutes). After the au jus is ready, add your roast beef slices and stir gently. You're just trying to get the au jus flavor and the roast beef to mesh.

When your rolls are brown, remove them from the oven. Onto one half of the roll, add 2-3 slices of roast beef. Use tongs to remove the roast beef from the au jus - it should be dripping, but not severely wet. Add 1-2 slices of cheese. Move the baking sheet with the sandwich halves back to the oven. You're going to broil your sandwich again until the cheese is slightly brown (about 1-2 minutes).

After your cheese is browned, remove the baking sheet from the oven. Close the empty halve of the roll over the other, plate and serve next to a small bowl of au jus and salad.

For the salad (4 servings) you'll need:

1 bag of spinch salad mix (or other mix)

1 small pear, apple or other fruit

3 tbs. sunflower seeds

1/4 c. feta cheese

1/2 c. Brianna's Poppy Seed Salad Dressing (or your favorite fancy dressing or vinaigrette)

Slice your fruit into small wedges or cubes (about 1/2 inch by 1/2 inch).

Combine salad mix, sunflower seeds, and fruit in a large bowl. Add 1/4 c. crumbled feta cheese, mix evenly. Drizzle on the salad dressing, and mix generously to coat.

If you're looking for some variety (or you don't like sunflower seeds), you can substitute your favorite nut or other seed. You might try toasted walnuts or caramelized pecans (melted butter, brown sugar, pecans mixed over heat).

To save some time, you can prepare the salad ahead and let it sit in the refrigerator, and then add the dressing when you're ready to serve.

Note: as I said before, if you'll fix this simple meal, prepare to hit the love nerve - aka: you're getting some. Clean up the dishes, and watch out!