Dressed-Up French Dip Sandwiches

Dressed-Up French Dip Sandwiches

0 Reviews
From: Diabetic Living Magazine

This makeover French dip recipe adds taste and zing to the traditional sandwich. Slow-cooked sweet onions and beef still steal the show, but our mustard spread and roasted pepper relish add taste and color that will make these sandwiches a hit with any crowd.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 medium sweet onions (such as Vidalia, Maui, or Walla Walla), cut into ½-inch-thick slices and separated into rings (2 cups)
  • 1 (2½ to 3 pound) fresh beef brisket or boneless beef bottom round roast
  • 3 cloves garlic, minced, divided
  • 1 teaspoon dried marjoram, rosemary, or thyme, crushed
  • ¼ teaspoon ground pepper plus ⅛ teaspoon, divided
  • 1 (14.5 ounce) can lower-sodium beef broth
  • ¼ cup water
  • 2 tablespoons Worcestershire sauce
  • 1 large fresh poblano pepper
  • 1 medium poblano peppers
  • 2 tablespoons thinly sliced scallion
  • 2 tablespoons chopped pepperoncini salad peppers
  • 1 teaspoon olive oil
  • ¼ cup light sour cream
  • ¼ cup Dijon mustard
  • 1 tablespoon chopped fresh chives
  • 4 large whole-grain hoagie rolls (2 ounces each)

Preparation

  • Prep

  • Ready In

  1. Place onions in a 4- to 5-quart slow cooker (see Tip). Trim fat from beef. If necessary, cut roast in half to fit into cooker. Place the roast on the onions. Sprinkle with 2 cloves of the minced garlic, the marjoram, and ¼ teaspoon of the ground pepper. Pour broth, the water, and Worcestershire sauce over all.
  2. Cover and cook brisket on Low for 9 to 10 hours or on High for 4½ to 5 hours. (If using bottom round, cover and cook on Low for 8 to 9 hours or on High for 4 to 4½ hours.)
  3. Meanwhile, prepare relish and mustard spread. For relish, preheat oven to 425°F. Line a 15x10-inch baking pan with foil; set aside. Quarter, stem, and seed bell pepper and poblano pepper (see Tip). Place the pepper quarters, cut sides down, in the prepared pan. Roast, uncovered, for 20 to 25 minutes or until the pepper skins are charred. Wrap the foil around the pepper quarters to fully enclose and let stand until cool enough to handle. Using a sharp knife, peel skin off the pepper pieces and discard. Chop the pepper pieces and combine in a small bowl. Stir in scallion, pepperoncini salad peppers, olive oil, and the remaining teaspoon ground pepper. Cover and refrigerate until ready to use.
  4. For the mustard spread, combine sour cream, mustard, chives, and the remaining clove of minced garlic in a small bowl. Cover and refrigerate until ready to use.
  5. Transfer the meat to a cutting board; thinly slice across the grain, removing any visible fat as you slice. Using a slotted spoon, remove the onions from the cooker. Cut rolls crosswise in half. Split the halves horizontally. If desired, toast the rolls. Divide the sliced beef and onion slices among the roll bottoms. Spoon relish over the beef and onions. Spread mustard spread on the cut side of the roll tops before placing on top of the beef and onions; add the roll tops. Skim fat from cooking juices in cooker; pass the juices for dipping the sandwiches.
  • Tips: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Equipment: 4- to 5-quart slow cooker

Nutrition information

  • Serving size: 1 filled roll portion and ¼ cup juices for dipping
  • Per serving: 320 calories; 12 g fat(4 g sat); 3 g fiber; 20 g carbohydrates; 33 g protein; 10 mcg folate; 88 mg cholesterol; 6 g sugars; 10 IU vitamin A; 5 mg vitamin C; 65 mg calcium; 4 mg iron; 382 mg sodium; 605 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 fat, 1 starch

Reviews 0