Page 17 - MARVAC2024

LUNCH
Foil Pack French Dip Sandwiches
Courtesy of granddesignrv.com
This simple recipe is a crowd-pleaser at lunchtime, and it only takes a few ingredients and a campfire to melt the cheese and toast the bread.
Ingredients
• 1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
• 1 package au jus gravy mix, separated
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• Heavy Duty Foil
• 1 long/large (or 2 smaller) baguettes
• 1 pound deli roast beef
• 1 package pre-sliced (12 slices total) provolone cheese
Instructions
1. Start by making the butter mixture. Combine the softened (not melted) butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined
and set aside.
2. Cut the baguette into equal parts of about 6-10 inches in length. Next, make an ODD number of thin slices (approx- imately 1/2-inch wide) into each piece of the baguette, cutting only about 3/4 the way through. It’s important there are an ODD number of slices so that each sandwich has two pieces of bread.
3. Separate the butter mixture created in step 1 into two equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread. Save half of the mixture for later.
4. Slice the individual pieces of cheese in half and place one piece, along with one piece of roast beef, in-between every two “slices” of bread. (Again, these will be individual pull-apart sandwiches, so you don’t want cheese and meat in-between each slice).
5. Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.
6. Wrap each baguette section completely in foil. Make sure none of the bread is exposed.
7. Place in the preheated oven for 10 minutes or the preheated grill for 6-9 minutes (turning frequently) or until bread is toasty and cheese is melted. If you have a thicker baguette it will
take longer.
8. While the sandwiches are cooking, prepare the au jus. Take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken. (You can do this on the side burner of a grill or even over a campfire OR make ahead of time.)
9. Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.
Frankenmuth Jellystone Park Camp Resort
NEW!
Deluxe Plus
full hook up
50amp sites
Stay with us and enjoy...
•Playground Pure•LMauIndry
• Mini Golf F’muth Je• Olluytlest Stohonppeing 8 Miles
• Planned Activities
• Frankenmuth City’s Charm • Indoor/Outdoor Pool/Hot Tub
• Dump Station
• Camp Store/Snack Bar
• Limited Seasonal Sites
Deluxe Sites | Premium Sites | Cabin/Cottages Rentals
989.652.6668 | www.frankenmuthjellystone.com 1339 Weiss St. | Frankenmuth, MI
YOGI BEAR and all related characters and elements © & TM Hanna-Barbera. (s20)
MichiganRVandCampgrounds.org
2024 MICHIGAN RV & CAMPGROUNDS • 15