Ingredients

• 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

Directions

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

Notes