Frank's Italian Dip Sandwich Recipe Posted on 15 Apr 23:12 , 0 comments

Your New Favorite Dip-able Sandwich

By: Chef Frank Bonanno

 

SupperBell Chef Frank Bonanno Italian Dip Sandwich

"Growing up in New Jersey, my family never made French dip sandwiches. I was deprived, in a sense. When I moved to Denver as a young adult, I had my first French Dip sandwich at Cherry Creek Grille, and I was blown away by the flavors — the crisp baguette, the melty cheese, seasoned roast beef with a wonderfully fragrant au jus. As I sat and enjoyed my sandwich, I thought about ways to make it better, and that’s when I decided to make the ultimate dip — an Italian dip, perfected first as a sandwich I’d make after long nights on the line."  -Chef Frank Bonanno

 

THE ITALIAN DIP

Chef Frank Bonanno, Bonanno Concepts

Serves 4


INGREDIENTS

For the au jus

  • 2 cups chicken stock (low sodium)
  • 2 Tbsp butter
  • ½ white onion, chopped 
  • 4 sage leaves
  • ¼ cup Worcestershire sauce
  • Salt & black pepper, to taste
For the dip
  • 4 Tbsp butter, softened
  • 2 pounds high quality roast beef 
  • 8 slices provolone cheese
  • 4 mini French banquettes or Ciabatta rolls
  • Salt and black pepper

     

    TOOLS

    • Frigidaire Professional Infrared Convection Toaster Oven
    • Cuisinart Griddler/Panini Press
    • Small, deep baking dish with lid
    • 4 plates; 4 small bowls for au jus


    PROCESS

    1. For the au jus, preheat toaster oven to 350 degrees.
    2. While the toast oven is warming, fire up the Cuisinart Griddler. When griddler surface is warm, melt 2 Tbsp of butter on the surface.
    3. Once butter has melted, add chopped onions and sauté until translucent and fragrant. Transfer onions to baking dish and add chicken stock, Worcestershire sauce, sage leaves, salt and pepper.
    4. Cover the dish and place in the toaster oven. The au jus should begin to simmer – allow the flavors to meld for 15-20 minutes. 
    5. For the dip, cut your bread in half, spread soft butter on each side and place bread cut side down on griddler. Pile on a generous amount of roast beef and two slices of Provolone.
    6. Take the second slice of bread and put it on top of cheese. Press the panini until bread is golden brown and hot. Repeat for each sandwich.
    7. To serve, cut the panini in half and serve on a plate with a bowl full of warm au jus.

     

     

     

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