French dip

French Dip

The French Dip is a popular sandwich originating from the United States, despite its name suggesting French origins. It is also known as a beef dip, particularly in Canada. The sandwich consists of thinly sliced roast beef or sometimes other meats served on a 'French roll', or baguette. It is usually served 'au jus' (with juice), referring to the juice from the meat's cooking process, which is provided as a dipping sauce.

History

The French Dip sandwich is believed to have been created in Los Angeles, California, in the early 20th century. Two restaurants, Philippe The Original and Cole's Pacific Electric Buffet, both claim to have invented the sandwich. The 'French' in the name refers not to any French culinary influence, but to the style of bread used: a crispy baguette that is often referred to as 'French bread'.

Preparation

The preparation of a French Dip sandwich involves slow-roasting a piece of beef, then thinly slicing it and layering it onto a sliced baguette. The sandwich is typically served with a side of 'au jus' sauce for dipping. Some variations of the sandwich may include melted cheese, onions, or peppers.

Variations

There are several variations of the French Dip sandwich. Some versions use different types of meat, such as lamb, pork, or turkey. Others add additional ingredients like cheese, onions, or peppers. In some regions, a variation known as a "wet sandwich" is served, where the entire sandwich is dipped in the 'au jus' sauce before serving.

See also

• List of sandwiches
• List of American foods
• Cuisine of Los Angeles

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