My Grandmother used to make the BEST french dips on BAGELS & with SWISS CHEESE, but since she's passed on I don't know what her exact recipe was. I definitely added her unique touches to this recipe & lovely tips from you guys when I made this & it turned out SUPERB! I used a 2 lb CHUCK ROAST (next time I will use 4lb (which is about $16) because 2lbs didn't offer that much leftovers), fresh PLAIN BAGELS (get the ones in your bakery), SWISS CHEESE, 1 can beef broth, 1 can beef consume (instead of french onion soup), 1 Lipton Onion Soup Mix, Guiness Extra Stout Beer, 2 whole cloves GARLIC, Garlic Salt, dash of Worcestershire. I salt & peppered the roast & SEARED it on high heat in a saute pan in a little oil for a couple minutes. Then I added it to everything (cooked on HIGH for 4.5 HOURS & 30 minutes before it's done, took out, cut the meat & put back it with the juices to absorb the flavor). Buttered the bagels then popped them in the BROILER for 2 MINUTES, take out & put swiss cheese on top (melts perfectly) & flake the tender meat on the bottom portion (if you are taking the meat directly out of the juice skip this part, but if your meat is already separated from the juice: dip the inside of the bottom in the juices to moisten the bread a bit). O MY! Now that was a very good dinner; I'm sure I made my g-ma proud :)

Reviewed On: May 8, 2010

SO Yummy! The sausage DEFINITELY makes this! I used Trader Joe's Spicy Italian Chicken Sausage. For me, I didn't need to drain any grease. I used drained diced can tomatoes & added Italian Seasoning & some Dried Basil & Dried Oregano. I topped it off with a little parsley & basil, plus grated parmensean cheese. THIS WILL DEFINITELY BECOME A REGULAR IN MY HOUSEHOLD! Next time I think I might added some sauted mushrooms or chopped frozen spinach.

Reviewed On: Aug. 12, 2009

I made the dough TWO TIMES & BOTH times the dough DIDN'T RISE. After investigating everything I did I think I microwaved the milk TOO LONG; it should not be bubbling, it should be WARM to the touch, NOT HOT; my stupid mistake. I did some more research & found Sandra Lee's recipe on FoodTV, which uses a frozen white bread loaf for the dough; THAT WAS A GOD SENT! I mixed the brown sugar, butter, & cinnamon together, which worked great. I used about 5-6 ounces of cream cheese & added a bit more sugar & vanilla... PERFECT! I greased a glass pie pan & placed the rolls in until they expanded. (PLACE ON A COVERED COOKIE SHEET, the juices spilt & smelled like I was baking burnt marshmellows!) Baked at 350 for 27 minutes. SOOO good!

Reviewed On: Aug. 3, 2009