Using a little bit of cheese leftover from last night's risotto, I added a little cheese sauce to the top of our French Dip sandwiches tonight, which we made using the same recipe as before, and again paired with a salad - though this time fresh greens from Alm Hill Gardens, not a salad-in-a-bag. Dan found a poppyseed papaya dressing that went great with it.
The cheese sauce was just a tablespoon or so of butter melted in a pan, then a teaspoon or so of flour whisked in, then some milk (from Sea Breeze Farm), and then the cheese. Just like making mac & cheese, only on a smaller scale, and a lower milk to cheese ratio, yielding a thicker sauce.
I was curious about the name, and was unsurprised to find out that French Dip sandwiches are about as French as French Fries - having originated in Los Angeles. I was surprised that they do include cheese sometimes - as I've always had them pretty plain.
We used leftover meat and rolls, along with some leftover red peppers, onion and white cheddar from the fridge to make cheesesteak sandwiches for lunch tomorrow.
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