Chef notes
I call this a “knife-and-fork-job” because it marries the juiciness of a French dip sandwich with the casseroles of my youth. The best part of eating a good French dip sandwich is that moment when the bread has taken on all the juice it can without disintegration — sort of the ephemeral cherry blossom of sliced beef, the green flash right as the sun dips below the ocean horizon. Brennan & Carr in Brooklyn creates this French dip nirvana routinely, and it is their sandwiches that inspired this dish. If you ever get to Brennan & Carr, make sure to order the fries and root beer in a frosted mug!
Dining and Cooking