Foil Pack French Dip Sandwiches

5 from 27 votes

Foil Pack French Dip Sandwiches are easy, melty, and perfect for the grill, campfire, or oven—great for making ahead too!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Keyword: Foil Pack French Dip Sandwiches

Servings: depending on the baguette size

Author: Chelsea Lords

Cost: $10.42

Equipment

Heavy-duty aluminum foil
Small saucepan

Ingredients

8 tablespoons unsalted butter 1/2 cup, softened to room temperature
1 package au jus gravy mix divided
1 teaspoon Worcestershire sauce
3/4 teaspoon dried minced garlic
1/2 teaspoon onion powder
1 long/large baguettes or 2 smaller
1 pound deli roast beef ask for rare, since it’s getting cooked
12 slices provolone cheese 1 pre-sliced package

US - Metric

Instructions

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 tablespoon 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. 1/2 inch wide) into each piece of the baguette, cutting only about 3/4 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 the mixture for later.
Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, between every two “slices” of bread. (Again, these will be individual pull-apart sandwiches, so you don’t want cheese and meat 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 preheated oven for 10 minutes or the preheated grill for 6–9 minutes (turning frequently) or until bread is toasty and cheese is melted. If you have a thicker baguette, it will take longer.
While the sandwiches are cooking, prepare the au jus. Place the remaining au jus mixture in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil, then reduce the heat to a simmer to allow it to slightly thicken. (You can do this on the side burner of a grill, over a campfire, or make ahead if 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.

Video

Notes

Storage: Store leftover sandwiches by wrapping them tightly in foil and refrigerating for up to 3 days. Reheat in the oven at 350°F until warmed through. Store au jus separately in an airtight container in the fridge and reheat on the stovetop or microwave.

Nutrition