When I was a kid, my Grannie used to take me to this little French restaurant in our local mall for lunch. It was where I was first introduced to bread dipped in olive oil and balsamic vinegar. Oh so good. We'd have a cup of French onion soup, and a roast beef sandwich. This is my try to recreate this from memory. I've made it a couple times, trying out different spreads on the bread. What I remember most was the melty, creamy Brie cheese.

Upgrade Tools Needed

  • Sheet pan, or oven safe pan

Ingredients

  • French Baguette
  • a few slices of your favorite Roast Beef
  • a couple slices of Brie cheese
  • Condiment of your choice
    NOTE: my favorite so far has been Basil Pesto

Directions

  1. If your baguette is large like mine was, cut into sandwich sized sections and set aside.
  2. Slice one baguette in half.
  3. Place baguette cut sides down and place under broiler on low until just warmed and a little toasted. You don't want it too crispy.
  4. Flip Baguette over and lightly toast the cut side.
  5. Take bread out of oven and add the brie to one half.
  6. If you want to add a condiment, add to the other half of the baguette, add then add the slices of roast beef. 
  7. Place both slices of bread back under broiler until it starts to melt, and the beef has warmed, then remove from oven.
  8. Combine the 2 halves of bread, and enjoy!
Customize to your tastes:
  • Try out different condiments. I used Mayo the first time, Stone Ground mustard on the second, but my favorite so far has been a store bought Basil Pesto I did the last time I made this dish. I like the added flavors it brings.
  • If you can't find a French baguette, any nice crusty bread will do. Just be careful when toasting not to get it too dark on the first round since the bread gets baked a couple times and you don't want it burnt.

Packaging the Leftovers, and Reheating

  • This is such a quick lunch, I never make more than 1 at a time. Sometimes, I will use the other half of the baguette for dipping into olive oil and balsamic vinegar. All I need now is to add a cup of French onion soup and my walk down memory lane would be complete. I may have to figure out a quick recipe down the road to get a simple version of the soup in small portions.
  • However, if I bought a lot of lunch meat, I could package away a portion of the roast beef and freeze it for another day when I am craving this meal. Just be sure it's an air-tight seal, and thaw out slowly in the fridge over a day or more so that the meat does not dry out.
  • Try it Keto-Friendly with no bread! Cut the Brie into strips, add a dollop of pesto, and wrap in roast beef slices. Makes a great snack!
​last updated 11/18/2020
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