120g/1 cup Comte cheesegrated or any cheese you love
For the dip
1concentrated beef gravy pot by Knorror 250ml/1 cup canned beef consomme
250ml/1 cupwater
2tbspsherry or dry red wineoptional
¼tspblack pepper
Instructions
In a small saucepan combine the concentrated beef gravy pot with water and bring to a boil, lower then heat and and pour the sherry if using, let it simmer for a couple of minutes, then season with pepper. Keep warm.
Set the oven in the broiler/grill mode. Cut the brioche rolls in half and spread the butter on the inside of the rolls. Arrange 4 slices of thinly sliced roast beef on each roll, the slices should overlap. Sprinkle with grated cheese and transfer to a baking sheet. Broil for 3-4 minutes or until the cheese has melted. Serve with the warm dip.
Notes
*If using leftover gravy from roast beef, simply dilute it with beef broth to serve as the dip for this sandwich.