anthony bourdain sandwich recipe

Written ByJenny Smyth Posted on
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The Best anthony bourdain sandwich recipe

I have always been fascinated by the culinary world of Anthony Bourdain, and his sandwich recipe is one that I return to again and again. It’s a simple yet elegant combination of flavors and textures that never fails to impress.

The key to this recipe is the balance of salty, sweet, and savory flavors, which is achieved through the use of high-quality ingredients like prosciutto, arugula, and brie cheese. The first time I made this sandwich, I was struck by how easy it was to prepare – just layer the ingredients on a crusty bread roll and voila!

– yet how impressive it looked on the plate. My family loves it when I make this sandwich for lunch or dinner, and it’s become a staple in our household.

I love how versatile this recipe is – it can be served as a snack, a light meal, or even as a main course for a special occasion. And the best part?

It’s incredibly easy to make in large quantities, making it perfect for family gatherings or parties. As a busy mom, I appreciate how quickly this sandwich can be assembled and devoured, yet how satisfying it is to eat.

Plus, the health benefits of this recipe are undeniable – with its emphasis on fresh vegetables, lean meats, and whole grains, this sandwich is a nutritional powerhouse. In short, Anthony Bourdain’s sandwich recipe is a must-try for anyone looking for a delicious and satisfying meal that’s easy to prepare and fun to eat.

Anthony Bourdain’s Classic French Dip Sandwich

4.7 from 1355 votes

This recipe channels Anthony Bourdain’s love for simple, bold flavors. Tender roast beef is piled high on a crusty roll, then dipped in a rich, savory jus.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast Beef

2 pounds beef top round roast
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For the Jus

2 cups beef broth
1/2 cup dry red wine
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf

For the Sandwich

4 French rolls or hoagie buns, split
4 slices provolone cheese
1 tablespoon butter, softened
1/2 cup sliced pepperoncini (optional)

👨‍🍳Directions

1Preheat your oven to 450°F (230°C).
2Pat the beef top round roast dry with paper towels, then rub it all over with olive oil, kosher salt, black pepper, garlic powder, and dried thyme.
3Place the seasoned roast in a roasting pan and cook for 15 minutes at 450°F.
4Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour.
5Remove the roast from the oven and let it rest on a cutting board, tented loosely with aluminum foil, for 15 minutes.
6The temperature will rise to about 135°F (57°C) during resting.
7While the beef rests, make the jus.
8In a small saucepan over medium heat, add the sliced onion and minced garlic.
9Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
10Pour in the beef broth, red wine, Worcestershire sauce, and add the bay leaf.
11Bring to a simmer, then reduce heat to low and let it gently simmer for 10 minutes.
12Season with salt and pepper to taste, then remove the bay leaf.
13Slice the rested roast beef thinly against the grain.
14Split the French rolls and spread the cut sides with softened butter.
15Place the rolls on a baking sheet, cut side up, and toast under the broiler until golden, about 1 minute.
16Pile the sliced beef onto the bottom halves of the toasted rolls.
17Top each with a slice of provolone cheese and, if desired, a few pepperoncini slices.
18Place the tops on the sandwiches.
19Serve the sandwiches immediately with small bowls of the hot jus for dipping.
20The bread should be crusty, the beef tender, and the jus rich and savory.

🔧Equipment

Roasting pan
Small saucepan
Meat thermometer
Cutting board
Sharp knife
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 48g

📝Notes

For a more intense flavor, you can deglaze the roasting pan with a splash of red wine after removing the beef and add that to the jus. Leftover beef can be stored in the refrigerator for up to 3 days.

Watch Video Of How Anthony Bourdain’s Classic French Dip Sandwich Works

This sandwich recipe has become a staple in our household because it’s so easy to make in large quantities and feeds both kids and adults alike.

Plus, it’s an excellent way to get everyone eating more veggies – just load up those greens!

For special occasions like holidays or game days, consider assembling these sandwiches ahead of time but holding off on adding the cheese until just before serving.

❓ Frequently Asked Questions About Anthony Bourdain’s French Dip Sandwich

Q: What kind of bread should I use for this sandwich?

I recommend using a crusty bread roll with some heft to it – something like a baguette or ciabatta works perfectly. You want the bread to be sturdy enough to hold up to the layers of ingredients without getting soggy.

Q: Can I substitute the prosciutto with another cured meat?

While prosciutto is the classic choice for this sandwich, you can definitely experiment with other cured meats like ham or salami if you prefer. Just keep in mind that each will change the flavor profile slightly.

Q: How do I store leftovers?

Sandwiches are best stored in an airtight container in the fridge for up to 24 hours. If you’re planning ahead, you can also assemble the sandwiches without adding the cheese and store them in the fridge until serving.

Q: Can I make this sandwich gluten-free?

Yes! Simply substitute the traditional bread with a gluten-free option like a rice-based bread or corn tortilla. Just keep in mind that gluten-free breads can be more delicate than their traditional counterparts.

Q: How do I reheat leftover sandwiches?

Simply place them in the oven at 350°F (180°C) for about 10 minutes until warmed through. You can also grill them lightly if you prefer a crispy texture.

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