French Dip

Ingredients

• 1 Cappello's Naked Crust, thawed
• For the Au Jus:
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth
• For Assembly:
• 1 tablespoon unsalted butter, melted
• 4-6 slices Provolone cheese
• 1/2 pound roast beef

Instructions

• Make the au jus. In a small saucepan placed on a stove set to medium heat, melt the butter.
• Add shallots and cook until translucent, 3-5 minutes. 
• Slowly whisk in the broth and Worcestershire sauce and bring to a boil. Reduce heat to low and keep warm until ready to serve.
• For assembly, cut the crust in half and spread the outsides with melted butter. Lay 2-3 pieces of provolone on the bottom, followed by the roast beef, then 2-3 more slices of provolone. Top with the other half of the crust. 
• Place the assembled sandwich on a hot panini press and cook for 5-6 minutes or until the cheese is melted and grill marks appear. 
• Serve warm, with a side of au jus. 

Kids Can Do

• Layer the cheese onto the crust
• Add the meat on top of the cheese