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Order the "Meat Mountain" from Arby's it's not on the menu, but Its delicious if you like meats. They will make it, it is a combination of all the meats they serve. Very messy though.
You can use pot roast, but you should use a "London Broil" cut and what really makes it pop is when you cook it, then let it cool to room temp, then refrigerate it until its cold and solid, then put it on a meat slicer and slice it paper thin....................
In USA restaurants, they give the french dip a diagonal cut in the center. This gives you a pointed end to start eating the sandwhich from. Makes the whole process a bit more consumer friendly.
I'm surprised you guys haven't opened an American sandwich/soul food restaurant over there yet. You guys always seem to be surprised at how good everything you try tastes.
Classic California sandwich. Invented at Philippe's in LA, early 20th century. Usually roast beef sliced thin but shredded is just as good. cheese and Caramelized onions are good options, as is a little horseradish. Great job!
French Dip sandwiches are commonly served with a creamy horseradish sauce as well which I highly recommend! French Dip and Reuben sandwiches are my top two favorite! Put them both on a restaurant menu and I’d have to flip a coin to choose which one to order😂
the french dip was originally made by Philippe a French immigrant to LA. the restaurant later took his name and his grandkids now run the place. usually order these wet and maybe the dip on the side. the bread soaks up the nice juices.
I think that the story of the sandwich being dropped into the gravy (au jus) was related to how the Hot Beef sandwich of Chicago came about. I think that the Chicago Hot Beef and French Dip are very similar in the fact that both soak the bread before eating.
Once again Mrs H has absolutely KILLED it!!!! For as worried as she always seems to be, she nails it every single time! Well done and so glad you liked it. Maybe instead of a sandwich shop, you should just invite a couple friends over, make some of the American foods you've enjoyed (like this or the Reuben or smoked brisket) and show their reactions. And you'd be doing them a great service exposing them to your fabulous food as well😉❤️
Check out Beef on Weck, a similar sandwich from Buffalo, New York. Weck is a type of roll. I think the French in French Dip refers to French Bread, or a baguette.
I always cook mine in the oven. I'm going to brown it first next time. Thanks for the tip. ❤ Also, I love seeing baby H make her little appearances. She's too cute.
My favorite version of this was made with leftover prime rip. I think that there is just so much more character in the jus when it is from roasted meat than a slow-cooked one. I think normally you would put the sandwich in a broiler or salamander to melt the cheese too, so you would get the nice bubbly and caramelized spots on it.
Now you have to go for Chicago's Italian Beef Sandwich. Its very similar to the French dip, but takes it up a few notches. You two have had some amazing sandwiches, most of which are amongst my favorites, but Chicago's Italian Beef is the king.
I love these Cooking with H videos! Shout out for the editing.. quick blooper... cue music. Lol! very entertaining. Now I have to go to your Reuben sandwich video....
One of my favorite sandwiches since I was a kid! For me I always use a light creamy horseradish (horseradish and sour cream) spread as well and its to die for!
There are two restaurants in Los Angeles that both claim to have invented the French Dip. They both claim that story about the accidental dipping. The one that most people believe is Philippe’s. It’s a short walk from LA’s Union Station. They serve the French Dip made from beef, turkey, pork & lamb. They also have a spicy mustard (horseradish is an ingredient) that’s excellent. It’s a pleasant side trip to the nearby Olvera Street where LA began in 1818.
No horseradish in Philippe's mustard, just mustard and garlic! They make it onsite, and you can buy jars of it there, and it is likely the hottest mustard you can find! Their business has slowed down since the pandemic hit, but before that they were making about 150 gallons of the mustard per week!
I haven't thought about it in ages, but we used to have these when I was young too, usually I'd drown mine in Worcestershire Shire sauce. Obviously not ideal, but that's how it went a lot of the time, growing up in a big family with two (I'm sure) very tired parents.
The Islander is a sandwich made with roast beef, and melted mozzarella on a garlic hero. It goes by a slew of other names and is made with some variation elsewhere but it is a staple of Long Island deli cuisine.
Growing up in NY my favorite sandwich was tied to memories of going to Diners with my family and getting the classic club sandwich cut into four triangles with a side of mayo for dipping and fries.
I love a good Monte Cristo sandwich but I have a sweet tooth. I didn't even know until recently that some recipes dont include the jam, thats what makes the sandwich! I don't know if Monte Cristo sandwiches are common in the UK or not.
It looks fantastic. Good job! Another common technique is dipping the shredded beef in the sauce before putting it on the bread. That moistens the meat, and then dipping the sandwich moistens and flavors the bread.
Onions, yes! Your sandwich is perfect! I like to add banana pepper rings or peperoncini on the side. I think what makes yours so special is that you made it. I think that elevates the flavor even more with the anticipation. Its great watching you experience these for the first time. Maybe in the future you can introduce us Yanks to some of your specialties.
Mrs. H you definitely go all out for these recipes. The vast majority of Americans just go to a restaurant for these types of foods. Your Reuben looked so great and this one too!
I saw this in my upcoming vids and jumped the gun...in the US, I just bought deli-sliced roast beef, used a beef boullion/stock cube to make the jus, and provolone is my cheese of choice. Was my dinner on Saturday 14 Oct 2023 😋😋😋
French Dip is not French but was invented in Los Angeles about 1908 with two restaurants claiming the honor. The only thing French about it is that sometimes bagettes are used (I prefer thick hoagie rolls) and the dip is sometimes a variation of French consume or au jus broth.
I love French Dip sandwiches! I also make mine in the slow cooker, pull it apart and add caramelized onions for topping! I like toasting the bread with the cheese added at the end so it’s completely melted. I also love adding creamy horseradish sauce and reducing the au jus a bit in a sauce pan for a more intense flavor, but that’s all about preference. Great job again MRS. H!
I beg to differ, their pressed roast beef is too salty. The french dip is not good in my opinion. Get if from a real restaurant and not from a fast food joint. You will be so disappointed if you do.
When I was a mailman I would stop at Arby's and have their French Dip for lunch. One day I assisted another carrier which put me on the other side of town at lunch time. I stopped at a Mom and Pop Dinner and had their French Dip...I never went back to Arby's.
Worcestershire sauce or Worcester sauce[1] (/ˈwʊstər(ʃər)/ ⓘ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.[2]
Oh man, a French dip is one of my favorite sandwiches, and those look absolutely exquisite, Mrs. H! I make mine without cheese; just personal preference. I'm not really keen on cheese with meat, except cheeseburgers. 😄 I go store-bought all the way, because it's just easier. So some really good, thin-sliced deli roast beef; properly crusty hoagie rolls; and Johnny's French Dip concentrate, or a packet mix. Buttering the rolls and toasting, yes. (Why do I never think of the onions? Probably because I'm usually too hungry.) I don't get too fancy on most of my sandwiches. I do love a hot pastrami, and I do a hot turkey sub the same way. Deli sliced mest again, heated; buttered, toaasted hoagies; balsamic vinegar salad dressing or Italian, plus yellow mustard on the rolls; raw onions, bell peppers, chopped lettuce on top of the meat (that way lettuce doesn't get limp and slimy and you can actually taste it); season with lemon pepper, onion and garlic granules, salt; top off with another drizzle of the salad dressng you chose. Ohhhhh, maan... they're best if you can manage to work as fast as you can so it's still warm when you crunch into it. 😆 Other faves are much simpler: ham or turkey on buttered French bread; chicken or tuna salad (both creamy types, not chunky, and no grapes or nuts in the chicken salad), slapped directly onto the bread; grilled cheese, yes, American; and mustn't forget grilled tuna. Bacon, lettuce and tomsto, though I don't butter and mayo my toast, and don't use lettuce, LOL. When I go really plain, it's meat, mustard and bread. I don't like mayo in most sandwiches. Especially not turkey or chicken. Too bland, and just tastes greasy. My favorite chicken is using skinless, boneless chicken breast I've sauteed in butter with crushed garlic cloves, seasoned with lemon pepper, salt and garlic powder. Then add a little bit of water and dry white wine. Simmer until that evaporates, and leaves that side glazed with the lovely dark brown au jus. Turn chicken, repeat. Then, after chilling, slice it at an angle to get some slices that are covered with au jus, some just ringed with it. Like others, I eat those with only mustard on the bread, because the flavors sing. Of course, the chicken also makes a good, simple main course. It tastes more complicated than it is.
Elana is so adorable, this is a special period in all your lives that you all can look back on with nostalgia later on as a time with a young toddling Elana, Mrs H Cooking good recipes, and with all the viewers enjoying these moments with you and sending you their best wishes. She will grow up great and with all the love of her parents and all her online well wishers.
I only buy British made Worcester sauce and that is mostly Lee and Perrins which we can find most everywhere because they are owned by Kraft-Heinz of the US. Yes, your Heinz British beans are American. Most American stores will have their own generic brand for maybe $2-4 cheaper than Lee and Perrins but I'd rather have the original, true stuff. Many American "steak sauces" are heavily based on Worcester sauce and add other things and tend to be thicker. If you see anchovies in the ingredients, they are likely a variant of the Brit recipe.
Worcester 100% needs the anchovies in it - I've tried (by mistake) "vegan" versions of Worcester and holy that is a horrible recipe for that sauce haha
@@cylontoaster7660 Vegan and "plant based" anything is crap...what my doctor called "ultra-processed food". They sell their chemical slurry as "plant based" so you're thinking harmless basil or beans. I told Whole Foods they need to label their "cheese alternatives" more clearly and not in a 3 point font. People are easily confused who cannot tolerate the all crap additives.
If you guys open a sandwich shop, make sure to add in a Chicago favorite, Italian Beef served on the same kind of sandwich buns with melted Mozzarella! It's the best!
I'm making homeade French Dips tomorrow night and came accross this. Look deelish and the crunch of the bread on that first bite, WOW! I cheat making mine using deli sliced roast beef then I take a can of Campbells French Onion soup add worcestshire sauce then place the beef in the pot with the soup. I thaw out sliced onion and peppers then toss them in the oven to carmelize. Take my french bread and spread with mayo and Arby's horsey sauce, lightly bake it with provolone slices and top it with the beef, veggies, sometimes banana peppers and take some broth from the pot for dipping. Take about an hour total.
French dip can be either some shredded roast, or thin sliced steak. Usually the sandwich is sliced in restaurants, but using the crock pot, it is easier to get a good jus for dipping. If you use sliced beef, you need to make the jus separately, and it is not quite as good.
![Brits Try [FRITO PIE] For The First Time!](http://i.ytimg.com/vi/OM2oXKXfooo/mqdefault.jpg)
![Brits Try [FRITO PIE] For The First Time!](/img/tr.png)
![Brits Try To Make [MONTE CRISTO] SANDWICH for the first time!](/img/n.gif)
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Order the "Meat Mountain" from Arby's it's not on the menu, but Its delicious if you like meats. They will make it, it is a combination of all the meats they serve. Very messy though.
Juice runs down to your elbows? @@screwylooygaming
All the way up the armpits.@@elsk8tefan
Some of thee best foods are some of the simplest to make!
You can use pot roast, but you should use a "London Broil" cut and what really makes it pop is when you cook it, then let it cool to room temp, then refrigerate it until its cold and solid, then put it on a meat slicer and slice it paper thin....................
I would like to see you invite some of your British friends over and have them try an American sandwich on camera.
Here here I second that idea🎉😂❤
i @@FUBAR1986 agree
Me too!!!!
@@Maryhelen-t2h i'm trying to get them to mail me a sandwich or something. food videos make me hungry lol
You can never go wrong with caramelized onions and cheese!!!!!!
For sure!! Carmelized onions are the best for a French Dip.
And Grilled Jalapeños!
MRS H, you did these PERFECTLY!!! Putting restaurants to shame.
This looks MUCH better than Arby's.
And I like Arby's. Their horsey sauce is a just about perfect creamy horseradish sauce.
Roast beef rather than french dip
I agree. These are better than many restaurants.
In USA restaurants, they give the french dip a diagonal cut in the center. This gives you a pointed end to start eating the sandwhich from. Makes the whole process a bit more consumer friendly.
French Dip is in my top 3 favorite sammiches. 😂
Yes, this one and the reuben sandwich are both favorites of mine!
We have so many different sandwiches to choose from! French dip is top 3 for me as well.
Reuben #1, cuban #2, philly cheese steak #3, french dip #4
@josephblow3581 I would swap the Philly and the French dip.
@@ik7578 yeah, that was a hard one to say... Some places make unbelievable philly cheese steak, some places make unbelievable french dips...
Next stop: Chicago Italian Beef Sandwich! It's a natural follow-on to the French Dip...
May I suggest you add banana peppers to your sandwiches. It's heaven after the first bite.
Its a spin on the Philly cheese sandwitch with the dip . Good job good sandwich .
I'm surprised you guys haven't opened an American sandwich/soul food restaurant over there yet. You guys always seem to be surprised at how good everything you try tastes.
Classic California sandwich. Invented at Philippe's in LA, early 20th century. Usually roast beef sliced thin but shredded is just as good. cheese and Caramelized onions are good options, as is a little horseradish. Great job!
Why did I know Mr H was going to love this dip ??!!
Lmao 😂
Chicago Italian beef...baptized with hot gardinera. mmmmmmmmmm
Yessss!
… Hot or Sweet peppers ?
French Dip sandwiches are commonly served with a creamy horseradish sauce as well which I highly recommend! French Dip and Reuben sandwiches are my top two favorite! Put them both on a restaurant menu and I’d have to flip a coin to choose which one to order😂
french dip is one of my favorites followed by a rueban sandwhich. Looks like you did a great job!
we are alike my 2 go to's
the french dip was originally made by Philippe a French immigrant to LA. the restaurant later took his name and his grandkids now run the place. usually order these wet and maybe the dip on the side. the bread soaks up the nice juices.
I think that the story of the sandwich being dropped into the gravy (au jus) was related to how the Hot Beef sandwich of Chicago came about.
I think that the Chicago Hot Beef and French Dip are very similar in the fact that both soak the bread before eating.
@@urbanurchin5930 I agree. The Italian Hot Beef is very similar and I suspect the story about "dropping" the sandwich in gravy stems from that.
The horseradish mustard at Philippe's is deadly but addicting.
Love a French dip but my favorite is an Italian Beef with lots of hot giardiniera.
I don't know about French dip but I put caramelized onions on my cheesesteak, which is very similar.
Great job Mrs. H
Good post 👍🔥🙏🇬🇧 sliced beef caramelized onion horseradish 🍴 be well 🌞🇺🇸
Once again Mrs H has absolutely KILLED it!!!! For as worried as she always seems to be, she nails it every single time! Well done and so glad you liked it. Maybe instead of a sandwich shop, you should just invite a couple friends over, make some of the American foods you've enjoyed (like this or the Reuben or smoked brisket) and show their reactions. And you'd be doing them a great service exposing them to your fabulous food as well😉❤️
Great idea!!!
😂😂😅😅 STOP 🛑... HAMMER TIME 😜😜😜
Check out Beef on Weck, a similar sandwich from Buffalo, New York.
Weck is a type of roll. I think the French in French Dip refers to French Bread, or a baguette.
Lol baby H behind the counter sneaking in that camera slap at the end 😂
Baby H is learning Texan y'all 🤠
I always cook mine in the oven. I'm going to brown it first next time. Thanks for the tip. ❤
Also, I love seeing baby H make her little appearances. She's too cute.
Mrs H is looking hott!!!!!!! She should open a restaurant! Love from Cali!!👌💞💞
Carmelized onions and horseradish on the beef dip! Yummy
Good afternoon everyone!
Mrs. H does such an amazing job making these classic American dishes.
Man oh Man... nothing better on a cold miserable day than a good French Dip!
French Dip is one of my favorite sandwiches. Dipping into the Au Jus is the best.
I loved watching your faces. French dip is one of my favorites.
Following it up with a Coors I love that
My favorite version of this was made with leftover prime rip. I think that there is just so much more character in the jus when it is from roasted meat than a slow-cooked one.
I think normally you would put the sandwich in a broiler or salamander to melt the cheese too, so you would get the nice bubbly and caramelized spots on it.
Now you have to go for Chicago's Italian Beef Sandwich. Its very similar to the French dip, but takes it up a few notches. You two have had some amazing sandwiches, most of which are amongst my favorites, but Chicago's Italian Beef is the king.
You will all be pleased. French dip conousier speaking. My fave. Too darn good
His sounds of anticipation hunger is so relatable. "Get in mah belly!" is the only thought I'd have.
All the beer in, my kind of gal🤣🤣
Mrs. H, you did an amazing job, you had my mouth 👄 watering
Baby H knows when it's time to do the "camera slap" (11:51). Hilarious!
I could totally see you guys opening a US food restaurant! Bringing flavor to the UK.
I love these Cooking with H videos! Shout out for the editing.. quick blooper... cue music. Lol! very entertaining. Now I have to go to your Reuben sandwich video....
You're making me hungry. I hope you enjoy your sandwiches! ❤❤
Don't go to Arby's or Taco Bell.
My favorite sandwich. Started in Los Angeles. Black Bear Diner makes one of the best as they ad smoke flavor to the au jus
I love that sandwich and you did a great job! I also love the American Flag at the end of your videos!! God bless you three!!!
One of my favorite sandwiches since I was a kid! For me I always use a light creamy horseradish (horseradish and sour cream) spread as well and its to die for!
There are two restaurants in Los Angeles that both claim to have invented the French Dip. They both claim that story about the accidental dipping. The one that most people believe is Philippe’s. It’s a short walk from LA’s Union Station. They serve the French Dip made from beef, turkey, pork & lamb. They also have a spicy mustard (horseradish is an ingredient) that’s excellent. It’s a pleasant side trip to the nearby Olvera Street where LA began in 1818.
No horseradish in Philippe's mustard, just mustard and garlic! They make it onsite, and you can buy jars of it there, and it is likely the hottest mustard you can find! Their business has slowed down since the pandemic hit, but before that they were making about 150 gallons of the mustard per week!
When we were kids we did it with ground beef patties as well
I haven't thought about it in ages, but we used to have these when I was young too, usually I'd drown mine in Worcestershire Shire sauce. Obviously not ideal, but that's how it went a lot of the time, growing up in a big family with two (I'm sure) very tired parents.
Crockpot is the way to go because of the au jus needed for the dip. Horseradish adds a little something extra that just says “beef!”
The Islander is a sandwich made with roast beef, and melted mozzarella on a garlic hero. It goes by a slew of other names and is made with some variation elsewhere but it is a staple of Long Island deli cuisine.
Great job, Mrs H! Looks divine.
I have never found any sandwich quite as satisfying as the French Dip.
Pastrami sandwich, French dip, Philly, Meatball sub and a Italian sub from a good New Jersey spot. Dont ask me to rank them though.
Growing up in NY my favorite sandwich was tied to memories of going to Diners with my family and getting the classic club sandwich cut into four triangles with a side of mayo for dipping and fries.
French Dip sandwich is one of my favorite sandwiches to eat. Finding the right restaurant that makes it the way I like it is the key.
Mama H you NAILED this! Great job
The “with or without” graphic gag was legend.
I love a good Monte Cristo sandwich but I have a sweet tooth. I didn't even know until recently that some recipes dont include the jam, thats what makes the sandwich! I don't know if Monte Cristo sandwiches are common in the UK or not.
One of my favorite diner sandwiches. I don’t think I’ve ever had a bad one.
That is a California sandwich by the way
A Philippe The Original creation
It looks fantastic. Good job! Another common technique is dipping the shredded beef in the sauce before putting it on the bread. That moistens the meat, and then dipping the sandwich moistens and flavors the bread.
👍🙂❤️
We all appreciate you, Mr. H, and Lil’ H, sharing your adventures and videos with us. Best wishes from the USA 🇺🇸.
👍🙂❤️
Onions, yes! Your sandwich is perfect! I like to add banana pepper rings or peperoncini on the side. I think what makes yours so special is that you made it. I think that elevates the flavor even more with the anticipation. Its great watching you experience these for the first time. Maybe in the future you can introduce us Yanks to some of your specialties.
My favorite part is drinking the leftover juice at the end! Soup and Sandwich!
Great job Mrs. H! Your cooking skills are very good. 👩🏻🍳❤
French dips are also good with pepperjack cheese! One of my favorite sandwiches, regardless of cheese. Yum!
Now you can make these things all the time and impress your British guests as well! Cheers!
Mrs. H you definitely go all out for these recipes. The vast majority of Americans just go to a restaurant for these types of foods. Your Reuben looked so great and this one too!
I saw this in my upcoming vids and jumped the gun...in the US, I just bought deli-sliced roast beef, used a beef boullion/stock cube to make the jus, and provolone is my cheese of choice. Was my dinner on Saturday 14 Oct 2023 😋😋😋
A French dip is often made with chopped up prime rib.... Often made with leftovers from a prime rib roast from the night before..... So good!
One of my favorite sandwiches!❤️
Baby H loves her beef. Smart girl!
LOL awesome episode! between the dip and your little girl totally made my day!
The crunch with each bite made me super jealous. Yum!! Looked delicious.
My second favorite sandwich after a Philly. Yours looks fantastic!
French Dip is not French but was invented in Los Angeles about 1908 with two restaurants claiming the honor. The only thing French about it is that sometimes bagettes are used (I prefer thick hoagie rolls) and the dip is sometimes a variation of French consume or au jus broth.
Looks so good. Yep Italian beef and French dip have gor to be my favorite wet sandwiches. Italian beef is my favorite sandwich period.
Arby's meat has a more processed texture. I'm a no cheese. Onion sometimes. One of my favorites for sure. Love doing with corned beef as well.
That's definitely one of my favorites, but I'm with you Mr. H on the sandwich front.👍🥰
A variation on the Reuben is the West Coast Reuben made with smoked turkey, Monterey Jack and coleslaw on sourdough bread!
I love French Dip sandwiches! I also make mine in the slow cooker, pull it apart and add caramelized onions for topping! I like toasting the bread with the cheese added at the end so it’s completely melted. I also love adding creamy horseradish sauce and reducing the au jus a bit in a sauce pan for a more intense flavor, but that’s all about preference. Great job again MRS. H!
Arby’s is mainly about roast beef specifically but yeah as I do recall they also have a French dip as an option.
It is pretty good also
I beg to differ, their pressed roast beef is too salty. The french dip is not good in my opinion. Get if from a real restaurant and not from a fast food joint. You will be so disappointed if you do.
@@deboracrawford662 ma’am the entire purpose of Arby’s is the roast beef to begin with. 😑😑😑
Mr.'s H nails it again. Not at all surprised it was a 10 out of 10.
You have to try southern catfish
Great job MRS H...🎉❤ VIDEO
That looks delicious.. I am going to have to make that!
When I was a mailman I would stop at Arby's and have their French Dip for lunch. One day I assisted another carrier which put me on the other side of town at lunch time. I stopped at a Mom and Pop Dinner and had their French Dip...I never went back to Arby's.
Worcestershire sauce or Worcester sauce[1] (/ˈwʊstər(ʃər)/ ⓘ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.[2]
You don't need to do anything different. Your method is perfect. Many variations, but yours sounds so good.
Oh man, a French dip is one of my favorite sandwiches, and those look absolutely exquisite, Mrs. H! I make mine without cheese; just personal preference. I'm not really keen on cheese with meat, except cheeseburgers. 😄 I go store-bought all the way, because it's just easier. So some really good, thin-sliced deli roast beef; properly crusty hoagie rolls; and Johnny's French Dip concentrate, or a packet mix. Buttering the rolls and toasting, yes. (Why do I never think of the onions? Probably because I'm usually too hungry.)
I don't get too fancy on most of my sandwiches. I do love a hot pastrami, and I do a hot turkey sub the same way. Deli sliced mest again, heated; buttered, toaasted hoagies; balsamic vinegar salad dressing or Italian, plus yellow mustard on the rolls; raw onions, bell peppers, chopped lettuce on top of the meat (that way lettuce doesn't get limp and slimy and you can actually taste it); season with lemon pepper, onion and garlic granules, salt; top off with another drizzle of the salad dressng you chose. Ohhhhh, maan... they're best if you can manage to work as fast as you can so it's still warm when you crunch into it. 😆
Other faves are much simpler: ham or turkey on buttered French bread; chicken or tuna salad (both creamy types, not chunky, and no grapes or nuts in the chicken salad), slapped directly onto the bread; grilled cheese, yes, American; and mustn't forget grilled tuna. Bacon, lettuce and tomsto, though I don't butter and mayo my toast, and don't use lettuce, LOL. When I go really plain, it's meat, mustard and bread. I don't like mayo in most sandwiches. Especially not turkey or chicken. Too bland, and just tastes greasy. My favorite chicken is using skinless, boneless chicken breast I've sauteed in butter with crushed garlic cloves, seasoned with lemon pepper, salt and garlic powder. Then add a little bit of water and dry white wine. Simmer until that evaporates, and leaves that side glazed with the lovely dark brown au jus. Turn chicken, repeat. Then, after chilling, slice it at an angle to get some slices that are covered with au jus, some just ringed with it. Like others, I eat those with only mustard on the bread, because the flavors sing. Of course, the chicken also makes a good, simple main course. It tastes more complicated than it is.
Wow ♥️ BLY ♥️
@@Mrhandfriends I apparently like to mess around with sandwiches. 😄 Thank you
Baby H is so adorable!! Glad you enjoyed the sandwiches❤❤❤❤
Delicious!!! Was baby girl saying 'Yee haw' in the background? 😂
Earl of Sandwich would be proud of this sammich. Yummy.
Elana is so adorable, this is a special period in all your lives that you all can look back on with nostalgia later on as a time with a young toddling Elana, Mrs H Cooking good recipes, and with all the viewers enjoying these moments with you and sending you their best wishes. She will grow up great and with all the love of her parents and all her online well wishers.
Yesssssssss this is my favorite sandwich in the world. It's so simple but it's so so good.
I only buy British made Worcester sauce and that is mostly Lee and Perrins which we can find most everywhere because they are owned by Kraft-Heinz of the US. Yes, your Heinz British beans are American. Most American stores will have their own generic brand for maybe $2-4 cheaper than Lee and Perrins but I'd rather have the original, true stuff. Many American "steak sauces" are heavily based on Worcester sauce and add other things and tend to be thicker. If you see anchovies in the ingredients, they are likely a variant of the Brit recipe.
Worcester 100% needs the anchovies in it - I've tried (by mistake) "vegan" versions of Worcester and holy that is a horrible recipe for that sauce haha
@@cylontoaster7660 Vegan and "plant based" anything is crap...what my doctor called "ultra-processed food". They sell their chemical slurry as "plant based" so you're thinking harmless basil or beans. I told Whole Foods they need to label their "cheese alternatives" more clearly and not in a 3 point font. People are easily confused who cannot tolerate the all crap additives.
If you guys open a sandwich shop, make sure to add in a Chicago favorite, Italian Beef served on the same kind of sandwich buns with melted Mozzarella! It's the best!
I'm making homeade French Dips tomorrow night and came accross this. Look deelish and the crunch of the bread on that first bite, WOW! I cheat making mine using deli sliced roast beef then I take a can of Campbells French Onion soup add worcestshire sauce then place the beef in the pot with the soup. I thaw out sliced onion and peppers then toss them in the oven to carmelize. Take my french bread and spread with mayo and Arby's horsey sauce, lightly bake it with provolone slices and top it with the beef, veggies, sometimes banana peppers and take some broth from the pot for dipping. Take about an hour total.
That sounds good. We hope you enjoy it.
French dip can be either some shredded roast, or thin sliced steak. Usually the sandwich is sliced in restaurants, but using the crock pot, it is easier to get a good jus for dipping. If you use sliced beef, you need to make the jus separately, and it is not quite as good.
Looks amazing 👏 ❤😊