Chef Ryan Scott

California French Dippin with Fontina, Yogurt-Horseradish and Caramelized Onion Jus

Chef Creations

Chef Ryan Scott

Ingredients (2 servings)
1 8oz. package of roast beef, 4 oz. per sandwich
4 slices fontina cheese
2 tbsp. butter
1/2 c. yogurt horseradish per sandwich
2 c. caramelized onion jus (see recipe), 1 c. per sandwich
Yogurt-Horseradish Dipping Sauce
1 c. plain non-fat Greek yogurt
4 cloves garlic, minced
2 tbsp. horseradish
2 tbsp. chives, minced
1 tsp. lemon juice
1/4 tsp. ground black pepper
salt, to taste
Caramelized Onion Jus
2 tbsp. vegetable oil or corn oil
4 c. onions, thinly sliced
2 c. beef stock
1 sprig rosemary
1 sprig thyme
salt, to taste
ground black pepper, to taste

Directions for Yogurt-Horseradish Dipping Sauce
In a medium bowl, whisk non-fat Greek yogurt, garlic, horseradish, chives, lemon juice, salt and pepper to combine. Refrigerate and let flavors marry for at least 1 hour.

Directions for Caramelized Onion Jus
Add oil to a small saucepan over medium heat. When oil is hot, add sliced onions. Season with salt and pepper, to taste. Sauté onions for about 10 minutes, or until golden brown. Add beef stock, rosemary and thyme, then bring to boil. Reduce heat to medium low and simmer for 10 minutes. Remove sprig of thyme and rosemary.

Directions for Sandwich

Preheat Panini press. Butter outside of top and bottom Sandwich Thins® Rolls. Assemble sandwich with 1 slice of Fontina cheese on bottom roll. Place 4 slices of roast beef on top of cheese. Place last piece of cheese over roast beef and lay the other half of roll on top. Press sandwich in press for about 5-8 minutes, or until golden brown. Reheat onion jus to prepare for serving. Once sandwich is golden, remove from press. Slice sandwich in half and serve immediately with onion jus and yogurt-horseradish dipping sauce on the side for dipping.

The French Dip was invented in California and this is a fun twist on this classic sandwich. When the Sandwich Thins® rolls are placed in a panini press they get a cracker-like crust that goes well with delicious roast beef, deep rich au jus and zesty yogurt-horseradish dip for a delicious bite.

- Chef Ryan Scott

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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