Great on the grill, campfire coals, or in the oven. Add grilled onions for an extra pop!
Serves: 3 people
- 8 tbsp. unsalted butter, softened to room temperature
- 1 package au jus gravy mix, separated
- 1 tsp. Worcestershire sauce
- ¾ tsp. dried minced garlic
- ½ tsp. onion powder
- ½ cup red onions, sliced (optional)
- 2 6-10 inch sandwich rolls, crusty sub bread, baguette, french bread (crusty bread is our favorite)
- ¾-1 lbs. deli roast beef (ask for rare, since it’s getting cooked)
- 6 slices provolone cheese
- Preheat a grill to medium-high heat (400°F) or the oven to 400°F.
- Start by making the butter mixture. Combine the softened (not melted) butter, 1 tbsp. 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.
- Cut the baguette into equal parts of about 6-10 inches in length. Next, make an odd number of thin slices (approx. ½ inch wide) into each piece of the baguette, cutting only about ¾ the way through. It’s important there are an odd number of slices so that each sandwich has 2 pieces of bread.
- Separate the butter mixture created in Step 2 into 2 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.
- Slice the individual pieces of cheese in half and place 1 piece, along with 1 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).
- 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.
- Wrap each baguette section completely in foil. Make sure none of the bread is exposed.
- Place in the edge of coals of campfire or a preheated oven for 10 minutes or the preheated grill. Turn every minute or so. Cook for 7-9 minutes until cheese is melted. If you have a thicker baguette it will take longer.
- 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 you bring these sandwiches camping.)
- Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.