Categories: Sandwiches
Ingredients
- 16 oz. frozen chopped spinach, thawed and drained
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 large shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 slightly rounded tbsp. flour
- 1 1/2 cups milk
- Salt and pepper
- A few grates of nutmeg
- 1 cup grated Parmigiano-Reggiano
- 2- 10.5 oz. cans beef consommé
- 4 pieces French bread
- 1 1/2 lbs. thinly sliced rare roast beef
Directions
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Preheat the oven to 350.
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Place the spinach in a clean kitchen towel, gather the edges together and twist to wring dry. Use your fingertips to loosen and fluff up the spinach.
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In a medium skillet, heat the oil over medium to medium-high. Add the butter; let it melt. Add the shallots and garlic and cook, stirring often, until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until blended, about 1 minute more. Add the milk; bring to a bubble. Season with salt, pepper and the nutmeg. Stir in the spinach and cook, stirring often, until heated through, about 3 minutes. Stir in the cheese and reduce the heat to low.
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In a large shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two.
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Place the bread on a rimmed baking sheet and heat in the oven just until warm and lightly crisp, 2-5 minutes. Cut the rolls in half horizontally, but not all the way through, leaving a hinge.
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Dip each roll in the consommé, turning to coat. Using tons, dip the roast beef, a few slices at a time, into the consommé and fill the rolls. Top with the spinach mixture. Serve extra consommé alongside for dipping.