Ingredients

How to make it

  • Melt the butter in a medium saucepan over medium heat. Stir in the minced shallot and cook, stirring frequently, until softened and translucent (this takes about 2 minutes). Stir in the cornstarch and cook for an additional minute.
  • Add the beef broth, stirring vigorously until well blended with the cornstarch mixture (Rachael said to use a whisk, but both of mine were in the dishwasher. This method worked fine). Taste the sauce and add salt and pepper as necessary.
  • Separate the slices of roast beef and add to the sauce. Cook over low heat until the slices are warmed.
  • Preheat your grill or griddle pan on the stove over medium heat (don't forget to heat the panini press too). You should do this for at least 10 minutes before using it.
  • Divide the cheese and roast beef evenly among the baguettes. Reserve the sauce.
  • Place the sandwiches on the preheated pan and press down with the panini press. Cook for two minutes on each side.
  • Serve the panini with a bowl of the reserved sauce and enjoy!

Reviews & Comments 5

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  • Good4U 6 months ago
    Reviewed in IMI by Frankieanne
    Recipes Ive Made
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  • lilliancooks 6 years ago
    This sounds sooo good!
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  • katherinecapitini 6 years ago
    DE-A-LICIOUS
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  • sweetwords 6 years ago
    I love every French Dip sandwich I've ever had, even fast food ones. This is a great recipe!
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    " It was excellent "
    frankieanne ate it and said...
    This was delicious!! I had one for dinner last night and one for lunch today. Love the scallions in this. Thanks!
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