Easy French Dip Sandwiches
I can run but not walk. Wherever I go, thought follows close behind. What am I?
Answer to last month’s riddle Where do frogs leave their hats and coats? “ In the croakroom!”
Faces of the Month
Ingredients
1 (10.5 ounce) can beef consommé 1 cup water 1 pound thinly sliced deli roast beef 8 slices provolone cheese 4 hoagie rolls, split lengthwise
Directions
1. Preheat oven to 350 degrees. Open the hoagie rolls and lay out on a baking sheet. 2. Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. 3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
NOTE
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