If you noticed on the recipe card from yesterday, there was a note to save the broth to make French dip sandwiches. You are going to want to do this, because this was the best sandwich I have had in a long time!! And it really doesn’t get any easier.
After we had our Sunday dinner, I stored the left-over pot roast in the fridge. I strained the remaining broth, and saved that in the fridge as well. The next day, cut the roast into thin slices. Put the broth in a pot over a medium flame, and add the sliced beef. You’ll want to cook this until everything is heated through.
In the meantime, take a bread of your choice and slice it in half lengthwise. If I would have been thinking ahead, I would have made some French bread on Sunday for these, but I wasn’t, so I picked up some 12-inch French bread loaves at the store that day. Put a couple of slices of provolone cheese on each side and stick under the broiler for a few minutes until the cheese is melted and the bread is toasted. By the time this is done, the beef should be heated through. Stack some of the beef on the sandwich and serve with the broth for dipping. I like mine naked – just the bread, cheese, beef and broth, but my husband likes to stack his up, including lettuce, tomatoes, horseradish and Dijon mustard on his. However you stack it, this is one tasty sandwich, and the perfect way to use up the leftovers! In fact, as much as I loved the Sunday dinner, I liked the sandwich even more!!