Hmm, intriguing. Johnny's French Dip Au Jus concentrate. Now, in the pantheon of beefy sandwiches, a bad Italian Beef is much worse than a bad French Dip. See, dry flavorless Italian Beef is not improved by defective, usually on the bland side natural gravy. Now, a perfect Italian Beef is amazing, however different than a perfect French Dip. I cannot compare them because I have not yet been to the temple of French Dip
. I have had amazing Italian Beef, however it certainly wasn't at Portillos, and shame on yous for picking the chain over some crazy local place like Rodeo Reds
home of the best fresh-cut fries in existence, and more importantly purveyor of a presumed delicious Beef and Sausage combo. A bad French Dip, or dry beef can be rescued by crusty French bread, judicious application of horseradish and delightful dipping sauce, even if overly salty. Could this be the real deal?
Here's how it went down. Actually it has now gone down like this four times. Regular italian roll, decent grocery store roast beef. INTO THE BROILER YOU GO- OPEN FACED. Just to warm up and get a little crusty. Onto the stove goes 1 part Johnny's 2-3 parts water. Simmer simmer 5 minitos. Sandwich rescued for oven, clammed up, sliced on the diagonal, straight across would be blashpemy, this cobag is getting DIPPED. Dip, eat.
Get it here
, if they have it not in your hellish neighborhood. Seriously there are 500 ingredients on the back, it's not just beef stock. It's manna from heaven. I'm also massively intrigued because they have this
too. I'm getting some.