French Dip Sandwiches

Loosely based on the Rachel Ray recipe found in 30 Minute Meals 2.

• 2 T butter
• 1 shallot, chopped
• 1 1/2 T flour
• 2 cans (14 oz each) beef comsommé
• 1 lb deli-sliced roast beef
• 4 torpedo sandwich rolls (a fresh baked baguette works great too)
• provolone cheese (or whatever kind of cheese you want really)
• horseradish

For the au jus:
In a large, shallow skillet over moderate heat, melt butter. Sauté shallots in the butter 2 minutes. Add flour and cook 1 minute longer. Whisk in comsommé in a slow stream. Bring sauce to bubble and allow to simmer over low heat until sandwiches are ready to serve.

For the sandwich:
Here is where I differ from the original recipe a bit. Preheat your oven to broil. Spread a thin layer of horseradish on one side of the roll for an extra kick. Pile several slices of roast beef over the horseradish. Cover the other side of the roll with thinly sliced provolone and place sandwiches open-faced under the broiler until the cheese is bubbly, and the edges of the rolls are golden brown. Makes 4 sandwiches.

Serve sandwiches with a small bowl of au jus, and well, you get the idea.