Yeah! I made these for my sister's birthday because she loves french dips. She was totally happy with them! I doubled the recipe because between us, our kids and hubbies are big eaters. I also sauteed some onions, green peppers, and mushrooms for the ones that wanted that kind of thing. I buttered and toasted the deli rolls before assembling the sandwiches and after, layered on sliced provolone and stuck under the broiler until the cheese melted. As for the broth...I wanted a clear broth with as little grease as possible. However, I didn't think of making these far enough in advance to stick it in the fridge to solidify. Nor do I have a seperator. I DO have a hand-held mesh strainer (I would guess it's about 2 cup size or so). I placed a coffee filter inside it, placed it over a saucepan, ladled in some broth, and let it strain through. When all of that broth was through and just sludge was left in the bottom of the filter, I changed to a clean coffee filter and repeated. It took about 20 minutes and 10 coffee filters to strain a double batch of the broth, but it was SOOOO worth it. I just placed the saucepan over low heat and let it stay warm while I assembled the sandwiches. I am definitely making these again!
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