Foil Pack French Dip Sandwiches made straightforward in a foil pack. reliable for grilling, taking camping, or even cooking in your oven! (Great make ahead option)
Foil Pack French Dip Sandwiches
These french dip sandwiches make such a fun dinner! They’re SO simple and everyone will love getting their own packet of “miniature” sandwiches! Not to mention, who doesn’t love having a dip on the side?!
Not only do they make a great weeknight dinner (fast + straightforward), they are also the reliable thing to bring camping or to enjoy over a camp-out. You can make the sandwiches beforehand — just pack the foil-wrapped sandwiches in a big ziplock bag (and if you want the dip: the remaining au jus, a campfire pot, whisk, and some water) and throw it all in a cooler. Come dinner time, you can throw the sandwiches over the grill and prepare the au jus sauce. (Or prepare it beforehand and just warm it up over the fire).
These foil pack french dip sandwiches are also reliable for over the grill (this is a reliable way to enjoy them!) and if your grill has a side burner, you can make the au jus while they’re cooking.
However you make these I’m sure you’ll love them!
More satisfying Foil Pack Dinners:
Ingredients
- 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
- 1 package au jus gravy mix (divided)
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried minced garlic
- 1/2 teaspoon onion powder
- 1 long/large baguettes (or 2 smaller)
- 1 pound deli roast beef (ask for rare, since it’s getting cooked)
- 12 slices provolone cheese (1 pre-sliced package)
Method
- Heat a grill to medium-a hot burner (400°F) or the oven to 400°F.
- Start by making the butter mixture. Combine the softened (not melted) butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined and keep nearby.
- Cut the baguette into equal parts of about 6–10 inches in length. Next, make an odd number of thin slices (approx. 1/2 inch wide) into each piece of the baguette, cutting only about 3/4 the way through. It’s important there are an odd number of slices so that each sandwich has 2 pieces of bread.
- Separate the butter mixture created in step 2 into 2 equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread. Save half the mixture for later.
- Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, between every two “slices” of bread. (Again, these will be individual pull-apart sandwiches, so you don’t want cheese and meat between each slice).
- Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.
- Wrap each baguette section completely in foil. Make sure none of the bread is exposed.
- Place in the preheated oven for 10 minutes or the preheated grill for 6–9 minutes (turning frequently) or until bread is toasty and cheese is melted. If you have a thicker baguette, it will take longer.
- While the sandwiches are cooking, prepare the au jus. Place the remaining au jus mixture in a small saucepan over a medium burner. Add 2 cups cold water and whisk. Bring to a boil, then reduce the heat to a simmer to allow it to slightly thicken. (You can do this on the side burner of a grill, over a campfire, or make ahead if you bring these sandwiches camping.)
- Remove foil packs and open carefully to let the steam escape. Pull apart the sandwiches and enjoy with the au jus sauce.
