Italian Beef "Sammiches"
I love that I grew up just outside of Chicago, although I don't think I really appreciated it until I moved to Indianapolis. Indy is great, and I don't foresee myself leaving anytime soon, but there are things I miss. The food one of those things. There was rarely a family gathering, a sports banquet, or a weekend take out meal where Italian Beef Sandwiches ("Sammiches" if you're from the Chi) weren't served. I'm especially proud of this Chicago staple because they were "invented" on my side of town, the sout side (the h isn't pronounced). My meal this month is an easy way to make that Windy City delicacy. When you order one in the city, you're asked if you'd like it wet or dry. Dry is just as it sounds...just the meat on the bread with the toppings. If you'd like to try it wet, dip the assembled sandwich in the broth. Both ways are delish although I prefer them wet!
1 - 1 1/2 lbs roast beef (from the deli)
1 envelope of dry Italian dressing
1 can of low sodium beef broth (I use about triple the amount of broth. The wetter the better!)
4 French bread rolls - I know...WHAT? Italian beef on french bread? Yes! It is all in the bread people. French bread is soft and crusty, but firm enough to stand up to the "juice".
Optional traditional toppings:
- In a large pot, mix the broth and the Italian dressing
- Submerge the beef in the broth
- Simmer on LOW for an hour
- Assemble sandwich
- To dip or not to dip? That is the question. Seriously, dip it. You will not be sorry.
There is an official beef sammich eating stance too! Hold the sammy with both hands and rest elbows on the table. Lean away from the sammich so you don't dribble on your shirt. You're welcome.