Categories: Sandwiches

Ingredients

• 16 oz. frozen chopped spinach, thawed and drained
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 large shallots, finely chopped
• 4 garlic cloves, finely chopped
• 2 slightly rounded tbsp. flour
• 1 1/2 cups milk
• Salt and pepper
• A few grates of nutmeg
• 1 cup grated Parmigiano-Reggiano
• 2- 10.5 oz. cans beef consommé
• 4 pieces French bread
• 1 1/2 lbs. thinly sliced rare roast beef

Directions

1. Preheat the oven to 350.

2. Place the spinach in a clean kitchen towel, gather the edges together and twist to wring dry. Use your fingertips to loosen and fluff up the spinach.

3. In a medium skillet, heat the oil over medium to medium-high. Add the butter; let it melt. Add the shallots and garlic and cook, stirring often, until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until blended, about 1 minute more. Add the milk; bring to a bubble. Season with salt, pepper and the nutmeg. Stir in the spinach and cook, stirring often, until heated through, about 3 minutes. Stir in the cheese and reduce the heat to low.

4. In a large shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two.

5. Place the bread on a rimmed baking sheet and heat in the oven just until warm and lightly crisp, 2-5 minutes. Cut the rolls in half horizontally, but not all the way through, leaving a hinge.

6. Dip each roll in the consommé, turning to coat. Using tons, dip the roast beef, a few slices at a time, into the consommé and fill the rolls. Top with the spinach mixture. Serve extra consommé alongside for dipping.

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