Recipes:
## French Dip Sandwiches
### INGREDIENTS
* 1 pound cooked roast beef, thinly sliced
* 2 beef bouillon cubes
* 1 1/2 cups water
* 1/8 teaspoon onion powder
* 1/8 teaspoon garlic powder
* 1/8 teaspoon dried oregano
* 1/8 teaspoon dried thyme
* 1 small bay leaf
* 4 (6-inch) French rolls, sliced
**SERVES:** 4
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### MAKE AHEAD
You can prepare the beef and sauce through step **3** up to **4 hours ahead**. Reheat before serving.
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### VARIATION
For a bit more **peppery taste**, omit the bay leaf in this recipe and use **snipped fresh parsley** in its place.
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### DIRECTIONS
**1.** Preheat oven to **350°F**. Separate beef slices and place in a casserole.
**2.** Combine bouillon and water in a saucepan. Bring to a boil, stirring until bouillon dissolves. Add onion powder, garlic powder, oregano, thyme and bay leaf to bouillon mixture.
**3.** Pour bouillon mixture over beef slices. Bake for **10 minutes** or until beef is heated through.
**4.** Heat rolls in turned-off oven. Mound beef on rolls. Discard bay leaf. Ladle bouillon mixture into small cups. Serve sandwiches with sauce for dipping.
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### Make It Quicker
Save time and cleanup by omitting step **1** and start the recipe by preparing the sauce in step **2**; bring it to a boil then turn off heat. Immediately place beef slices in the sauce and cover. Let it stand for **5 minutes** to heat the beef through.
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