Bleu Baron Sandwich

By mnhenselen

Ingredients

• Dressing:
• 12 oz thinly slice prime rib or roast beef
• 4 slices of cheddar cheese
• 2 oz blue cheese crumbles
• 2 oz Danish bleu cheese dressing (see recipe below)
• Johnny's French dip au jus mix
• 4 slices thick sourdough bread
• Softened butter
• Danish Bleu Cheese Dressing
• 1 small clove garlic, minced
• pinch of dry mustard
• 1/4 tsp ground black pepper
• 1/4 tsp onion salt
• pinch of white pepper
• 1 T plus 1 tsp wine vinegar
• 1/3 tsp Worcestershire
• tabasco to taste
• 1/3 cup sour cream
• 1 cup mayo
• 1 +1/2 oz buttermilk
• 3 oz plus 4 T Danish blue cheese, crumbled to 1/2 inch
• 2 +1/2 T toast slivered almonds

Preparation

Step 1

Dressing:
Dissolve spice into vinegar. Worcestershire and Tabasco combine with sour cream and mayo. Thin dressing with buttermilk. Add Danish bleu cheese and let sit overnight.

Make enough au jus to use for dipping the meat in and reserve as sandwich dip.

Butter all sides of the sourdough bread slices. Place buttered bread unto a heated pan or griddle on medium. Brown each side.

Place cheddar cheese on bread, drizzle some bleu cheese on opposite slice. Continue to cook until melted.

Place meat into au jus for one minute, or heated thoroughly. Drain. Add meat to bread. Close sandwich and remove from pan.

Cut into three triangles pieces. Serve with au jus.