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“Hors d’oeuvres: A sandwich cut into 40 pieces” ~ Jack Benny


The sandwich. The great American staple. Breakfast, lunch, dinner, supper, snacks, with soup, salad or stand alone meal, no matter the time or occasion, there is a fitting sandwich.

“Too few people understand a really good sandwich,” ~James Beard

Remember these?

Whole Muff

Mel’s Muffa”lotta”


Hass’ bite of said Muffalotta!


Caprese with Pancetta on Rosemary Ciabatta (top)

Chicken Salad filled Roma Tomato Tulips (bottom)


Mozzarella, Arugula, Swiss, Avocado & Butternut Squash Mustard

Egg Salad & Proscuitto Sandwich

Egg Salad with Pancetta on Croissant

Ham & Pineappple

Ham, Pineapple & Watercress on Foccacia


BLT Wraps with Slaw


California Cheeseburgers with Caramel Onions and Red Wine Reduction

The possibilities are endless. Aren’t they a thing of beauty?

Step back with me if you will to a few weeks ago at the Hassienda. Kris was playing his video games and Hass was working on the last load of laundry. Because he’s good like that. It was nearing dinnertime and unusually, nothing sounded very appealing. I went to the kitchen, knowing the natives would soon be very restless. Let’s see. What do we have.

Have you ever looked at a wide variety of ingredients and thought how many different dishes you could prepare with those ingredients? I do. Frequently. I’m weird. And OCD. It’s almost like a giant puzzle in my head.

I look in the freezer, fridge and pantry and find lean sirloin strips, Hoagie rolls, peppers, onions, mushrooms, lettuce, soups, chicken, cheeses. I could make fajitas. Or I could make a nice stir fry. I could make lettuce wraps or beef stew. OR….I could make French Dips with homemade Rosemary Au Jus. Now we’re talking. A good sandwich always hits the spot!

“You don’t need a pack of wild horses to learn how to make a sandwich” ~ Phil McGraw


French Dips with Mushroom Rosemary Au Jus & Lemon Herb Mayo


  • 6 Hoagie Rolls

Lemon Herb Mayo

  • 1 bulb garlic – roasted
  • 1 cup mayo
  • 1 tbsp. Thyme
  • 1 tbsp. Chives
  • 1 tbsp. parsley
  • 1 tbsp. lemon juice
  • Salt & Pepper to taste

Sandwich Filling

  • 2 pounds lean sirloin or sirloin strips
  • Olive Oil
  • 1 cup beef broth
  • 1/2 cup port wine
  • 2 cups spinach leaves
  • Sliced cheese of your choice – I used Muenster
  • Salt & Pepper to taste

Mushroom Rosemary Au Jus

  • 5 cloves garlic – minced
  • 1 tbsp. Rosemary – chopped
  • 1 onion thinly sliced
  • 1 container mushrooms
  • 2 Bay leaves
  • 1 tbsp. Thyme
  • 1 tbsp. sugar
  • 1/4 cup Worcestershire
  • 1 tbsp good balsamic vinegar
  • 2 tbsp. butter
  • Olive oil
  • Good port wine
  • 4 cups beef broth

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Let’s start with the herb mayo. I know it seems like a LOT to make this sandwich, but it’s really not, and worth every bite in the end. Fold all ingredients well into the cup of mayo. Refrigerate until ready to use. See! Easy!

Now let’s move on to the au jus. In a skillet, melt butter, add olive oil, and saute onion and mushrooms until crisp tender, about ten minutes. Add sugar and all herbs and spices. Cook another 15 minutes. Add remaining ingredients and stir over medium heat about 30 minutes. Let cool. Strain au jus from vegetables, making sure to remove Bay leaves, and reserving vegetables for the sandwich.

Moving right along! Now to the filling. Add oil to skillet. Season sirloin with salt & pepper. Pan sear sirloin for about 1 minute. Add beef broth and wine to skillet and allow to reduce. Simmer for about 15 – 20 minutes or until steak is tender.

Spread herb mayo on rolls, then add steak, onions, mushrooms, cheese and spinach. Place under the broiler until cheese is melted and rolls are toasted. Remove from heat, serve with Au jus for dipping.


I like sandwiches. Bon Appetit y’all!