Type what you have

Ingredients

• ✓ french roll
• beef brisket
• onion soup mix
• beef broth

Instructions

1. 1 Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
2. 2 Cook on Low 7 to 9 hours.
3. 3 Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

By Allrecipes Member

Ingredients

• ✓ french roll
• rump roast
• beer
• condensed french onion soup
• beef broth
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Trim excess fat from rump roast and place in a slow cooker.
3. 3 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
6. 6 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
7. 7 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

By lonwolf32

Ingredients

• ✓ french roll
• marsala wine
• honey
• garlic
• pork chop
• rice vinegar
• sugar
• garlic
• salt
• red pepper flakes
• lettuce

Instructions

1. 1 Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
2. 2 Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
3. 3 Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
4. 4 Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

By SCHUYLERT

Ingredients

• ✓ french roll
• mayonnaise
• ponzu lime
• horseradish
• pickle relish
• garlic
• cayenne pepper
• butter
• garlic
• vegetable oil
• all-purpose flour
• creole seasoning
• egg
• panko bread crumb
• shrimp
• lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
4. 4 Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
5. 5 Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
6. 6 Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
7. 7 Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
8. 8 Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
9. 9 Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
10. 10 Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

By Kikkoman

Ingredients

• ✓ french roll
• gruyere cheese
• black pepper
• salt
• rump roast
• black pepper
• bay leaf
• thyme
• soy sauce
• worcestershire sauce
• beef stock
• vermouth
• water
• garlic
• salt
• sugar
• butter
• onion
• olive oil

Instructions

1. 1 Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
2. 2 Stir sugar and 1/2 teaspoon salt into onions in the pot. Continue to cook, stirring once halfway through, until onions are well browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
3. 3 Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
4. 4 Trim any excess fat from rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon soup over meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
5. 5 Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down rolls on a baking sheet.
7. 7 Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyère cheese. Set the oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
8. 8 Remove meat from the slow cooker using a slotted spoon. Place on rolls. Serve soup on the side for dipping.

By TheElusivePastry