Don’t French Dip Sub

Enjoy a delicious twist on the classic French dip with my "Don’t French Dip" sandwich. Instead of a dipping sauce, the flavorful broth is cooked right into the sandwich for a hearty and satisfying meal. Served on toasted demi baguettes with a fresh touch, this dish is perfect for lunch or dinner. Pair it with kettle chips for a delightful crunch!

by Ashlie Jacobs

Servings

2

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

  • 2 Demi Baguettes

  • Arugula

  • Vegan Mayo

  • 8 ounces White Mushrooms

  • Small Onion

  • 12oz Impossible Meat

  • 1/2 Cup Mushroom Broth

  • 1 tsp Thyme

  • 1 tsp Garlic Powder

  • 1/2 Tsp Garlic Powder

  • 1 tsp Ranch Spice

  • Salt + Black Pepper

  • Olive Oil


Ingredients:

Ranch Spice

  • 1 Tablespoon Dried Parsley

  • 1 Teaspoon Dried Dill

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1/2 Teaspoon Dried Basil

  • 1/4 Teaspoon Black Pepper

  • 1/4 Teaspoon Salt


  1. Prep: Slice the mushrooms and dice the onions. Preheat the oven to 400F.

  2. Sauté : Heat olive oil in a pan over medium heat. Add the mushrooms, season with salt and pepper, and cook for 4-5 minutes until lightly browned. Add the onions, along with more olive oil if needed, 1 tsp thyme, and 1 tsp garlic powder. Cook until the onions are caramelized, then set aside.

  3. Prepare the patties: In a bowl, mix the Impossible meat with 1 tsp ranch seasoning. Shape the mixture into two patties that fit the size of your baguettes. In the same pan, add olive oil and cook the patties until fully browned, 6-8 minutes. Set aside.

  4. Simmer the broth: Add mushroom broth and 1/2 tsp garlic powder to the pan. Let it simmer, then add the mushrooms and onions back in. Cook until the broth is mostly absorbed but still slightly juicy.

  5. Assemble: Toast the baguettes in the oven for a few minutes. Spread vegan mayo on one side of each baguette. Layer with arugula, the patties, and the mushroom-onion mixture. Serve with kettle chips!

Instructions:

    • To make this a classic French dip sub: Simply leave the mushrooms and onions out of the broth. Cook the broth down until slightly reduced, then serve it on the side for dipping!

    • Veggie Broth can be substituted for the mushroom broth.

  • 1 Serving

    • Calories: ~750 kcal

    • Protein: ~38 g

    • Carbohydrates: ~60 g

    • Fiber: ~4 g

    • Sugars: ~3 g

    • Fat: ~38 g

    • Saturated Fat: ~4 g

    • Trans Fat: 0 g

    • Cholesterol: 0 mg

    • Sodium: ~700 mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)