Having an excuse to eat lots and lots of mushrooms makes me feel like this. I'm Macaulay Culkining it all up!
Let's make some sandwiches...
French Dip Sandwiches
The rest of this is per sandwich :
- 1 Baguette (slice into the desired number of sandwiches - I would suggest no more than 4 per 1 Baguette- then split)
- 2 Tablespoons Olive Oil
- Dash or two of Braggs
Yeah it's been a little like this with Dan out and about town... What can I say? Sometimes you just have to say "What the fuck."
- 1/3 Package Oven Roasted Tofurky Slices
- 1/2 Large Portabella Cap (sliced)
- 1 Clove Garlic (minced)
- Dash of Dried Rosemary
- Dash of Dried Thyme
- Dash of Black Pepper
- 1/4 Cup Better Than Bouillon - Vegan No Beef (made per instructions on the package - oh and if you're buying this off Amazon please note that price is for 6 containers)
In your neglected little cast iron skillet, heat Olive Oil and Braggs at a medium heat. Once the Oil is warm, add the Portabella slices, Garlic, Rosemary, Thyme and Pepper. Let the Mushrooms simmer a bit while you stir occasionally. Once the Mushroom is tender, add the slices of Tofuky and toss. Make sure that all the ingredients get blended and coated evenly.
Heat oven to 300 and slightly toast your bread in the oven. In a saucepan prepare your Better Than Bouillon for your Au Jus.
Once your Mushrooms and Tofurky are tender, warm and juicy, remove them from heat. Make up your sandwich and serve with the Au Jus in a ramekin on the side to dip your sandwich in.
I am drooling. That looks fantastic. Thanks for sharing.ReplyDelete
Dang that looks DELICIOUS!! Great job!!ReplyDelete
I have the same mushroom/husband issue! He hates them, and I can't get enough of them. That sandwich looks awesome. I can just taste that au jus!ReplyDelete
I was just thinking about french dips the other day! I used to order them when my family would eat out at Marie Calendars and similar places. I liked dipping my fries in the au jus.ReplyDelete
OMGZ. Vegan au jus! This looks so delectable. I haven't been able to find the Better than Boullion no-beef stock around here (just the no-chicken), but I might have to pony up and order some just to get my tofurky 'n' portobello au jus on.ReplyDelete
Looks good! I hate mushrooms too so tell him he's not alone.ReplyDelete
That sandwich is unbelievable!ReplyDelete
Oh god, this looks so good -- especially on a cold day like today! Good work :)ReplyDelete
Just made this - SO good! I added a layer of WayFare's Hickory Cheddar "We Can't Say It's Cheese". I'm already planning on when I can make it again!ReplyDelete
Just the other day I was thinking how great it would be to find a vegan French dip, then out of no where I cam across this and I just mad it. YUM! It was amazing. Thank you so much for sharing. I did sub the mushrooms for onions though.ReplyDelete