Recipes

FRENCH DIP

Allergens:

eggs, fish, milk, sulphites, wheat

HACCP rules:

CCP 1: Cooking, CCP 4: Reheating, CCP 5: Hot Holding, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 eachBread – Swiss Oval – Par BakedrecipeFRENCH DIP
1 tbspButter – CrostinirecipeFRENCH DIP
5 ozEye Round – Roastedrecipe1/16″ slices
2 flozSauce – Au JusrecipeFRENCH DIP
1/8 tspS&P MixrecipeFRENCH DIP
2 slicessliced cheddarFRENCH DIP
4 flozSauce – Au JusrecipehotNOTE*

1
Slice Swiss Oval in half horizontally through the middle, creating two equal halves.
2
Spread Crostini Butter evenly over each half, ensuring coast-to-coast coverage over both. Place onto a sizzle platter, butter side up, and toast until bread is golden brown, about 2-3 minutes.
3
Arrange Eye Round on a sizzle platter in the same size & shape of a Swiss Oval.
4
Add 1st portion of Au Jus. Season with S&P.
5
Shingle cheese evenly over the meat.
6
Place into a 500°F oven. Heat until the meat is warm and the cheese is melted, about 2-3 minutes.
7
Place meat & cheese onto the bottom half of the bread. Close the sandwich.
8
Cut sandwich in half on a slight bias. Place along the front edge of the plate, with cut sides facing out, as shown in the photo.
9
Serve with a cup of hot Au Jus to the back right of the sandwich, as shown in the photo.
10
Serve with specific Sandwich Accompaniment noted below.

*SERVICE | Slowly heat Au Jus in a sauce pot until it reaches an internal temperature of 200°F. Hot hold at 180°F. Monitor seasoning, temperature and integrity of Au Jus every hour and adjust accordingly. SANDWICH SET – CHIPS | 1.5 oz served in a small paper bag. Stand upright on plate next to sandwich. SANDWICH SET – FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 floz Kalamata Olive Aioli in a ramekin next to the fries. SANDWICH SET – TRUFFLE PARMESAN FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with 1/2 tsp truffle parmesan spice blend and 2 tsp grated parmesan. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 fl. oz Truffle Aioli in a ramekin next to the fries. SANDWICH SET – SIMPLE SALAD | Ladle .75 Tbsp Dijon Balsamic in a bowl, add 1 oz mixed greens, 3 halves of tomato, 3 each crouton, .25 tsp parmesan and a pinch of S&P. Toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/8th tsp parmesan. SANDWICH SET – CAESAR | Ladle 1 Tbsp caesar dressing in a bowl, add 2 oz Gem Lettuce, a half squeeze of lemon, 3 each croutons, 1/2 tsp parmesan and a pinch of S&P, Gently toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/2 tsp parmesan.

Description

Serving Size

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