Build a Better Sandwich!

THESE SUPREME STACKS ARE PERFECT FOR THE LUNCHBOX OR A QUICK MEAL AT HOME

- SONAL DUTT

Gruyère & Spinach French Dip

The hot hero—sliced roast beef piled into a baguette and served with steaming “au jus” beef broth for dunking—gets a melty makeover.

3 Tbsp. unsalted butter, divided

1 garlic clove, minced

½ lb. fresh baby spinach (about 8 cups)

½ tsp. kosher salt

1 large shallot, minced 

1 Tbsp. all-purpose flour 

3 Tbsp. (1½ oz.) dry sherry (optional) 

2½ cups beef consommé or beef broth 

4 (12-in.) mini baguettes, halved and split 

¾ lb. Gruyère cheese, shredded (about 4 cups) 

1½ lbs. deli roast beef slices 

Montreal steak seasoning

1. Melt 1 tablespoon of the butter in a large skillet over medium heat; add garlic, and cook about 15 seconds. Add spinach and salt; cook, tossing, until just wilted, about 1 minute. Transfer mixture to a plate, and let cool for 10 minutes. Squeeze spinach gently to remove excess liquid; discard liquid. Set aside.

2. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add shallot, and cook until softened, about 1 minute. Add flour, whisking constantly to cook out raw flavor, about 1 minute. Slowly whisk in sherry (if using); cook until liquid evaporates, about 30 seconds. Slowly whisk in consommé; bring to a simmer over low, and keep warm until ready to serve.

3. Preheat broiler with rack 6 inches from heat source. Arrange baguette halves, cut sides up, on 2 baking sheets. Spoon spinach evenly over bottom halves of bread; spread shredded cheese over top halves of bread. Broil in oven until cheese melts and spinach warms through, about 2 minutes.