Quick French Dip Sandwiches

This is a simple version of a classic! Instead of cooking a beef roast for hours to get perfect au jus and tender meat go the quick route. This allows you to have a delicious result in minutes instead of hours!

1 lb. thin sliced roast beef (available at the deli counter)
2 cans beef Consomme' (located with the soups)
3 green onions sliced
8 oz. package sliced Swiss cheese
1 package of sub sandwich buns, or any other sandwich roll

Mix the Beef Consomme' and green onions in a saucepan to make au jus and heat over medium heat until hot.

Place the buns in a toaster or oven and toast until golden brown. Place the cheese on one side of the bun and put the beef on the other side of the bun and place it under the broiler until cheese is melted and beef is warmed. Divide the au jus into individual dipping bowls and serve!

Grilled Vegetable Sandwich with Green Olive Tapenade

This is a perfect summer time meal. Make the tapenade first to allow the flavors to meld. If you like your tapenade less bitter try using less capers.

Green Olive and Artichoke Tapenade:

2 tablespoon capers drained
1 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
10 large pitted green olives (with pimientos is fine)
2 garlic cloves minced
1 (14 oz.) can artichoke hearts, drained

Combine all ingredients a food processor. Pulse to desired smoothness.

Vegetable sandwich:

1 medium zucchini
1 medium yellow squash
1 yellow onion
1 tablespoon olive oil
loaf of peasant bread sliced (or any crusty, hearty bread)
1/2 cup shredded mozzarella cheese

Preheat grill. Slice one yellow onion into 1/8 inch rings. Heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened and caramelized. Set aside. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with salt and pepper. place on grill rack, and grill on each side until tender. Spread 1 1/2 tablespoons of tapenade on a slice of toasted peasant bread. Top evenly with zucchini, squash, and onion. Sprinkle each sandwich with 3 tablespoons mozzarella cheese. Top with another slice of bread and enjoy!

You can add any other grilled vegetable you like. Avocado on this sandwich is also very good.

Makes 2-3 sandwiches