French Dip Sandwiches

2 tablespoons butter 1 shallot, chopped 1 tablespoon all-purpose flour 1 jigger dry sherry, optional 2 cans beef consommé or beef broth 1 ½ pounds deli sliced roast beef Coarse salt and pepper 4 slices Swiss, havarti or provolone cheese 4 torpedo sandwich rolls, split

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat salt and black pepper. Preheat oven to broil. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, place split rolls on a baking sheet, dip meat into loose au jus sauce (using cooking tongs) and pile into rolls. Top with a slice of Swiss cheese. Broil for 3-5 minutes, or until the cheese has melted. Serve with a small bowl of the extra au jus for dipping. Set ramekins or cups with extra dipping sauce along side the sandwiches.