Wednesday, October 15, 2008

French Dip Sandwiches

I made these last night for dinner, and thought of taking a picture when I was half done with mine. Didn't think anyone would want to see that. :)
The trick to making these lower calorie is the roll. At Trader Joes they have a par-baked panini roll that is only 2 pts. It's not huge, but with plenty of meat, it makes a great sandwich.

Flank or Sirloin Steak (cooked, trimmed of visible fat, is 1 pt. per oz.)
1 Onion Soup mix
1 au jus gravy mix
2 C water
1 Baking Bag

Put steak in baking bag. Mix water, soup mix, and gravy mix together. Pour over the steak. Close the baking bag, and poke some holes in the top. Bake at 325 till done to your liking. You might want to use a meat thermometer, because I have a tendency to overcook mine.
Once the meat is done, slice thin across the grain. I measure out 3 or 4 oz. and put it on the roll. You can add light mayo or cheese if you would like, but I like mine plain. Pour the liquid out of the baking bag into your dipping containers and there you have it. My husband and I love this recipe!

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