French Dip Sandwiches: What's The Cheesy Secret?

The French dip sandwich is an American invention that originated in Los Angeles. It is made with thinly sliced roast beef, and served on a French roll or baguette. While the sandwich is usually served plain, a popular variation is to top it with Swiss cheese, onions, and a side of beef broth for dipping. The best cheeses for French dip sandwiches are those that melt well, such as Provolone, Mozzarella, and Swiss cheese.

Swiss cheese is a popular topping

Swiss cheese is a good choice for a French dip sandwich because it has a noticeable tang that stands up to the beefy jus, and it melts easily. It is one of the options offered at both Cole's Pacific Electric Buffet and Philippe the Original, the two Los Angeles restaurants that claim to be the birthplace of the French dip sandwich.

Other popular cheeses for French dip sandwiches include provolone, mozzarella, and Gruyère.

Provolone is another option

Provolone is a great choice of cheese for a French dip sandwich. It is a good melty cheese, which is what you want for this dish. It is also a great choice because of its flavour.

If you are making French dip sandwiches at home, you can buy sliced provolone to make things easier. Layer the provolone on the bottom half of the bun, then pile on the meat, and top with the other half of the bun.

If you want to add another cheese to the mix, mozzarella is a good option. Provolone and mozzarella together make for a great-tasting sandwich with lots of melty cheese.

You can also add other ingredients to make the sandwich your own. For example, you could spread some garlic butter on the bun before adding the cheese and meat. Or, you could add some caramelised onions.

When making a French dip sandwich, it is important to use a bread that is dense enough to hold all the meat and to withstand being dipped into the au jus. Hoagie rolls are a good option, as are crusty baguette-style French rolls.

Mozzarella is a good melty cheese

Now, let's talk about French dip sandwiches. These sandwiches typically feature tender slices of roast beef layered into a French roll, which is then dipped into a rich, savoury jus. While some recipes may include cheese, it is not a defining feature of the sandwich. When cheese is included, Swiss cheese, provolone, and aged mozzarella are popular choices. These cheeses melt easily and complement the beefy jus nicely.

If you are considering using mozzarella cheese on your French dip sandwich, it is important to choose the right type. As mentioned earlier, low-moisture, aged mozzarella will melt more smoothly and give you that desired stretchy texture. Fresh mozzarella may not be the best choice, as it could result in a rubbery, wet mess if not cooked properly.

In conclusion, mozzarella can be a good melty cheese, especially when used appropriately. When making a French dip sandwich, opting for low-moisture, aged mozzarella will provide a better melting experience and pair well with the other flavours in the sandwich.

Gruyère is a good alternative

A French dip sandwich is a hot sandwich consisting of thinly sliced roast beef on a French roll or baguette. It is usually served plain, but a popular variation is to top it with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").

Gruyère is a hard or semi-hard cheese, and it is important to grate it finely so that it melts evenly and easily. It is best to add the Gruyère to the sandwich after the beef, and before dipping the sandwich in the au jus. This will ensure that the cheese melts fully and does not slide off the beef when dipped.

When choosing a Gruyère for a French dip sandwich, it is best to opt for a younger cheese. Younger Gruyères tend to be softer and creamier, with a milder flavour. This will ensure that the cheese melts well and does not overpower the other flavours in the sandwich.

For those who want to experiment with different cheeses, there are several other options that melt well and complement the flavours of the French dip sandwich. These include provolone, mozzarella, and a combination of the two.

It's served with a side of broth for dipping

The French dip sandwich is a hot sandwich that usually consists of thinly sliced roast beef, a French roll or baguette, and a side of broth for dipping. The sandwich is often served with a cup on the side, into which the sandwich is dipped while eating. This is a unique feature of the French dip sandwich, setting it apart from other sandwiches.

The French dip sandwich is believed to have originated in Los Angeles, with two restaurants, Cole's Pacific Electric Buffet and Philippe the Original, claiming to be the birthplace of this delicious creation. The controversy over which restaurant invented the sandwich remains unresolved, with both establishments providing different accounts of the story.

At Philippe's, the roll is dipped in hot beef juices before assembling the sandwich, and it is served "wet". In contrast, Cole's serves the sandwich with a side of beef juices, allowing customers to dip the sandwich themselves. Both restaurants offer a "double-dip" option, where both halves of the sandwich are dipped before serving.

The French dip sandwich has become a popular menu item at bars and restaurants across the United States. It is typically served with a side of beef broth or au jus, produced from the cooking process, for dipping. This broth adds a savoury and juicy element to the sandwich, enhancing its flavour and texture.

The process of dipping the sandwich in the broth is what sets the French dip apart from other sandwiches. It adds a layer of interactivity and customisation to the dining experience, as individuals can control how much broth they want to soak into their sandwich. This also allows for a variety of textures, as some may prefer their sandwich to be slightly moistened, while others may opt for a more soaked option.

The French dip sandwich is typically served with a side of broth in a small bowl or ramekin, providing enough dipping sauce for the entire sandwich. This ensures that each bite can be as juicy and flavourful as the first. The broth used for dipping is usually made from the juices that the beef or other meats were cooked in, adding a depth of flavour to the sandwich.

Overall, the French dip sandwich, served with a side of broth for dipping, has become a beloved and iconic dish, with its unique preparation and presentation captivating the hearts of many.

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