French Dip Sandwich with Caramelized Onions: The Ultimate Guide

The French Dip Sandwich with Caramelized Onions transforms a classic American comfort food into an unforgettable meal. This savory sandwich combines tender roast beef, golden caramelized onions, and melted cheese on a crusty roll, served with rich au jus for dipping. Whether preparing this iconic sandwich for a family dinner or entertaining guests, mastering the art of caramelizing onions and crafting the perfect au jus will elevate this dish to restaurant quality.

What Is a French Dip Sandwich?

A French Dip Sandwich features thinly sliced roast beef piled high on a French roll and served with au jus, a flavorful beef broth for dipping. Despite its name, this sandwich is entirely American in origin. The traditional version includes tender beef, crusty bread, and savory jus. Adding caramelized onions brings sweetness and depth that perfectly complements the rich beef flavors.

The sandwich can be served “wet” or “dry.” Wet preparation involves dipping the bread directly into the au jus before assembling. Dry service provides the au jus on the side for dipping. Some enthusiasts prefer “double-dipped,” where the entire assembled sandwich gets submerged in the warm broth.

This hearty sandwich delivers satisfying comfort. The combination of textures creates an ideal eating experience. Crusty bread provides structure, tender beef offers richness, and sweet caramelized onions add complexity.

The Fascinating History Behind the French Dip

Los Angeles claims this iconic sandwich as its culinary creation. Two historic restaurants dispute the invention: Philippe the Original and Cole’s Pacific Electric Buffet. Both establishments opened their doors in 1908, yet their origin stories differ significantly.

Philippe the Original attributes the invention to owner Philippe Mathieu in 1918. According to restaurant lore, Mathieu was preparing a sandwich for a policeman when he accidentally dropped the French roll into roasting pan drippings. The officer enjoyed the moistened bread so much that he returned with friends the next day requesting the same preparation.

Cole’s claims their chef Jack Garlinghouse created the sandwich shortly after opening in 1908. Their version states that a sympathetic chef developed the dipped sandwich for a customer complaining of sore gums. The softened bread became easier to chew and delighted the patron.

A 1929 reference in Mechanix Illustrated may represent the first printed mention of this dish. The mystery of the sandwich’s true invention remains unsolved due to limited historical documentation. Regardless of origin, the French Dip has become a beloved American classic served nationwide.

Why Add Caramelized Onions?

Caramelized onions transform the French Dip Sandwich by adding layers of flavor. The slow cooking process converts the onions’ natural sugars into deep, sweet notes that balance the savory beef. This contrast creates a more complex and satisfying sandwich.

The texture of properly caramelized onions provides another dimension. Soft, jammy onions meld seamlessly with tender beef. They add moisture without making the bread soggy. The silky consistency enhances every bite.

Caramelized onions also add visual appeal. Golden-brown onions look appetizing against the dark beef and melted cheese. The aroma released during caramelization makes the sandwich even more inviting.

Nutritionally, onions contribute beneficial compounds. They provide antioxidants and anti-inflammatory properties. The cooking process makes these nutrients more accessible while enhancing flavor.

Essential Ingredients for Success

Creating an exceptional French Dip Sandwich with Caramelized Onions requires quality ingredients. Each component plays a crucial role in the final result.

For the Sandwich

• Roast beef: 1.5 to 2 pounds thinly sliced, preferably top round or sirloin

• French rolls or hoagie buns: 4 to 6 crusty rolls

• Yellow onions: 3 to 4 large onions for caramelization

• Cheese: 8 to 12 slices provolone, Swiss, or Gruyère

• Butter: 3 tablespoons for caramelizing onions

• Olive oil: 3 tablespoons for caramelizing onions

• Salt and pepper: To taste

• Spicy mustard: Optional for serving

For the Au Jus

• Beef broth: 4 cups low-sodium quality broth

• Worcestershire sauce: 2 tablespoons for depth

• Garlic: 3 cloves minced or 1 teaspoon garlic powder

• Onion powder: 1 teaspoon for additional flavor

• Black pepper: ½ teaspoon freshly ground

• Bay leaves: 2 for aromatic depth

• Soy sauce: 1 teaspoon for umami richness

• Beef drippings: ¼ cup if available from roasting

Quality ingredients make a noticeable difference. Fresh onions caramelize better than old ones. Good beef broth provides the foundation for flavorful au jus.

How to Caramelize Onions Perfectly

Properly caramelized onions require time and attention. The process cannot be rushed without sacrificing flavor and texture. Following these steps ensures perfect results every time.

The Caramelization Process

Step 1: Prepare the Onions
Slice onions lengthwise into quarter-inch thick pieces. Uniform thickness ensures even cooking. Separate the layers after slicing for better caramelization.

Step 2: Heat the Pan
Use a large, wide skillet or sauté pan. This provides room for the onions to cook properly. Heat 3 tablespoons each of butter and olive oil over medium heat.

Step 3: Add Onions and Season
Place all sliced onions in the pan once the butter melts. Add a generous pinch of salt and a small pinch of sugar. Salt draws out moisture while sugar helps browning.

Step 4: Begin Cooking
Stir the onions to coat them with oil and butter. Cook over medium heat for the first 5 minutes, stirring frequently. The onions will begin to soften and release moisture.

Step 5: Reduce Heat
After initial softening, reduce heat to medium-low. This slower cooking allows proper caramelization without burning. Stir occasionally, every 3 to 5 minutes.

Step 6: Monitor and Adjust
If onions start to stick or sizzle, lower the heat further. Add small splashes of water to deglaze the pan and prevent burning. The browned bits on the pan bottom contain concentrated flavor.

Step 7: Continue Until Done
The entire process takes 45 to 80 minutes. Onions are ready when they reach a deep golden-brown color and become very soft. They should taste sweet with no raw onion bite.

Expert Tips for Caramelization

Use the largest pan available to provide adequate surface area. Crowded onions steam instead of caramelize. Yellow onions work best for their balance of sweetness and flavor. Keep the heat low to prevent burning before the onions fully soften.

Check out our guide on [mastering kitchen fundamentals] for more cooking techniques.

Preparing the Perfect Au Jus

The au jus makes or breaks a French Dip Sandwich. This flavorful dipping sauce should taste rich, savory, and slightly beefy. Creating it from scratch requires just minutes but delivers outstanding results.

Au Jus Without Drippings

Ingredients Needed

• 4 cups beef broth (low-sodium preferred)

• 4 tablespoons unsalted butter

• 2 tablespoons Worcestershire sauce

• 1 teaspoon soy sauce

• 3 cloves garlic, minced

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• 2 bay leaves

• Salt to taste

Preparation Method
Heat a medium saucepan over medium-high heat. Add butter and let it melt completely. Pour in the beef broth and bring to a gentle boil.

Add Worcestershire sauce, soy sauce, garlic, onion powder, black pepper, and bay leaves. Whisk all ingredients together until fully incorporated. The soy sauce adds umami depth without overpowering the beef flavor.

Reduce heat to medium-low and simmer for 10 to 15 minutes. This allows flavors to meld and intensify. Taste and adjust seasoning with salt and additional pepper if needed.

Strain the au jus through a fine-mesh sieve for smooth consistency. Remove bay leaves before serving. Keep the au jus warm until ready to serve.

Au Jus With Beef Drippings

If roasting beef, reserve the pan drippings for richer au jus. Heat a saucepan over medium-high heat and add ¼ cup beef drippings. Pour in 4 cups beef broth, scraping up any browned bits from the pan bottom.

Add Worcestershire sauce, garlic, and black pepper. Simmer for 5 to 10 minutes to reduce slightly. Strain before serving if drippings contain solid bits. This method produces the most authentic, restaurant-quality au jus.

Choosing the Right Beef

Selecting quality beef significantly impacts the sandwich’s success. The beef should be tender, flavorful, and sliced paper-thin. Several options work well for French Dip Sandwiches.

Best Beef Cuts

Top Round Roast offers excellent flavor at a reasonable price. This lean cut becomes tender when cooked properly. Slice against the grain for maximum tenderness.

Sirloin Tip Roast provides good marbling and rich flavor. The extra fat content keeps the beef moist and tender. This cut works especially well for slow-roasted preparations.

Eye of Round represents the leanest option. While economical, it requires careful cooking to avoid toughness. Proper slicing makes this cut work beautifully in French Dip Sandwiches.

Tri-Tip delivers California-style flavor with excellent marbling. This cut offers tender texture and robust beef taste. It costs more but provides premium results.

Preparation Methods

Slow Roasting develops deep flavor and tender texture. Season the beef and roast at 275°F until it reaches medium-rare, about 135°F internal temperature. Let rest before slicing thinly.

Slow Cooker Method requires minimal effort. Place the roast with broth and seasonings in the slow cooker. Cook on low for 6 to 8 hours until fork-tender. Shred or slice thinly for sandwiches.

Deli-Style offers the quickest option. Purchase high-quality roast beef from the deli counter, sliced paper-thin. Request the freshest cut available. This method works perfectly for quick weeknight meals.

Selecting the Best Bread

Bread choice significantly impacts the French Dip experience. The roll must provide structure while absorbing au jus without falling apart. Several varieties work exceptionally well.

Top Bread Choices

French Rolls represent the traditional choice. These crusty rolls feature a crispy exterior and soft interior. They hold up well to dipping and provide authentic texture.

Hoagie Rolls offer a larger size for hearty appetites. Their sturdy structure handles generous beef portions. The softer crust makes them easier to bite through.

Ciabatta Bread provides artisan quality with excellent texture. The open crumb structure absorbs au jus beautifully. Ciabatta adds a gourmet touch to the sandwich.

Baguette Sections deliver maximum crustiness. Cut a fresh baguette into 6-inch lengths for individual servings. The crusty exterior and chewy interior work perfectly.

Bread Preparation Tips

Toast the rolls lightly before assembling. This creates a barrier that prevents excessive sogginess. Butter the cut sides and toast under the broiler for 2 to 3 minutes.

For “wet” style French Dips, quickly dip the cut sides of the roll in hot au jus before adding beef. This softens the bread slightly while maintaining structure. The brief dip provides flavor without making the bread fall apart.

Step-by-Step Recipe Instructions

This comprehensive recipe creates 4 to 6 sandwiches with perfectly caramelized onions and rich au jus. Allow approximately 90 minutes total time, including onion caramelization.

Making Caramelized Onions

1. Slice 3 to 4 large yellow onions lengthwise into quarter-inch pieces.

2. Heat 3 tablespoons butter and 3 tablespoons olive oil in a large skillet over medium heat.

3. Add onions, 1 teaspoon salt, and ¼ teaspoon sugar to the pan.

4. Cook for 5 minutes, stirring frequently, until onions begin softening.

5. Reduce heat to medium-low and continue cooking for 45 to 60 minutes.

6. Stir every 5 minutes, adding water splashes if onions stick.

7. Cook until deep golden-brown and very soft.

8. Set aside and keep warm.

Preparing the Au Jus

1. Heat a medium saucepan over medium-high heat.

2. Add 4 tablespoons butter and let melt completely.

3. Pour in 4 cups beef broth and bring to a boil.

4. Add 2 tablespoons Worcestershire sauce, 1 teaspoon soy sauce, 3 minced garlic cloves, 1 teaspoon onion powder, ½ teaspoon black pepper, and 2 bay leaves.

5. Whisk ingredients together until combined.

6. Reduce heat to medium-low and simmer for 10 minutes.

7. Taste and adjust seasoning with salt if needed.

8. Strain through fine-mesh sieve and keep warm.

Assembling the Sandwiches

1. Preheat oven broiler to high.

2. Slice 4 to 6 French rolls in half lengthwise.

3. Butter the cut sides lightly and place on baking sheet.

4. Toast under broiler for 2 to 3 minutes until golden.

5. Remove from oven and set aside.

6. If serving wet style, quickly dip cut sides in hot au jus.

7. Layer sliced roast beef on bottom halves of rolls.

8. Top beef with generous portions of caramelized onions.

9. Place 2 slices of cheese on each sandwich.

10. Return to broiler for 1 to 2 minutes until cheese melts.

11. Add top half of roll and press gently.

12. Serve immediately with individual bowls of hot au jus.

Double-Dipped Preparation

For an extra-indulgent version, dip the entire assembled sandwich briefly in au jus before serving. Hold the sandwich with tongs and submerge for 3 to 5 seconds. Place on serving plate immediately with additional au jus on the side.

Pro Tips for the Best Results

Creating restaurant-quality French Dip Sandwiches requires attention to detail. These professional tips ensure outstanding results every time.

Temperature Management

Keep all components hot for the best experience. Warm the beef gently in au jus before assembling. Heat the serving bowls for au jus by filling them with hot water first. Cold components cool the sandwich too quickly.

Slicing Technique

Slice beef as thinly as possible for tender texture. Use a sharp knife and cut against the grain. Partially freezing the beef for 30 minutes makes slicing easier. Thin slices absorb more au jus flavor and create better texture.

Cheese Selection

Choose cheese that melts smoothly and complements beef flavor. Provolone offers mild, creamy taste. Swiss provides nutty notes and melts beautifully. Gruyère delivers gourmet flavor with excellent melting properties.

Timing Coordination

Time the components to finish simultaneously. Start caramelizing onions first since they take longest. Prepare au jus while onions cook. Warm beef and assemble sandwiches just before serving. Hot sandwiches taste significantly better than lukewarm ones.

Presentation Matters

Serve French Dip Sandwiches on warmed plates. Provide individual bowls of au jus for each person. Include spicy mustard on the side for additional flavor. Garnish plates with fresh herbs for visual appeal.

Common Mistakes to Avoid

Understanding common pitfalls helps create perfect French Dip Sandwiches consistently. Avoid these mistakes for best results.

Rushing the Onions

Caramelizing onions properly requires time and patience. High heat causes burning before caramelization occurs. The onions develop bitter flavors and never achieve the desired sweetness. Allow the full 45 to 80 minutes for proper caramelization.

Using Wrong Onion Type

Red or white onions produce different results than yellow onions. Yellow onions offer the ideal balance of sweetness and flavor for caramelization. Red onions become too sweet while white onions lack depth. Stick with large yellow onions for consistent results.

Overcrowding the Pan

Too many onions in a small pan causes steaming instead of caramelizing. The moisture cannot evaporate properly, preventing browning. Use the largest skillet available or cook onions in batches. Adequate space ensures proper caramelization.

Making Au Jus Too Salty

Using regular beef broth instead of low-sodium creates overly salty au jus. The reduction concentrates salt levels significantly. Always start with low-sodium broth and adjust seasoning at the end.

Soggy Bread Problems

Leaving assembled sandwiches sitting too long makes bread soggy. The au jus and beef moisture penetrate the bread structure. Assemble sandwiches immediately before serving. Toast the bread properly to create a moisture barrier.

Tough Beef Texture

Slicing beef with the grain produces chewy, tough texture. Always identify the grain direction and slice perpendicular to it. This shortens the muscle fibers and creates tender bites.

Variations and Customizations

The French Dip Sandwich with Caramelized Onions adapts easily to different preferences. These variations offer exciting flavor profiles while maintaining the sandwich’s essence.

Cheese Variations

Horseradish Cheddar adds spicy kick that complements beef beautifully. Sharp cheddar provides robust flavor while horseradish delivers heat. This combination creates bold, assertive taste.

Blue Cheese offers pungent, tangy notes for adventurous palates. The strong flavor pairs surprisingly well with sweet caramelized onions. Use crumbled blue cheese sparingly for best balance.

Pepper Jack provides mild heat and creamy texture. The peppers add subtle spice without overwhelming other flavors. This choice suits those who enjoy slight heat.

Additional Toppings

Sautéed Mushrooms add earthy depth that enhances the savory profile. Use cremini or button mushrooms cooked until golden. The mushrooms complement both beef and onions perfectly.

Roasted Bell Peppers contribute sweetness and bright color. Red peppers work especially well for their natural sweetness. The peppers add visual appeal and fresh flavor.

Horseradish Sauce delivers sharp, spicy contrast to rich beef. Mix prepared horseradish with sour cream or mayonnaise. Spread on the roll before adding beef for intense flavor.

Bread Alternatives

Garlic Bread transforms the sandwich into garlic lover’s dream. Butter the rolls and sprinkle with garlic powder before toasting. The garlic aroma enhances the entire eating experience.

Pretzel Rolls offer unique texture and slightly sweet flavor. The chewy exterior holds up well to au jus. Pretzel rolls add gourmet touch to the sandwich.

Sourdough provides tangy notes that cut through rich flavors. The sturdy structure handles generous fillings. Sourdough adds complexity to each bite.

Protein Options

Pulled Pork French Dip substitutes slow-cooked pork for beef. The tender, shredded pork absorbs au jus beautifully. Caramelized onions complement pork as well as beef.

Chicken French Dip offers lighter alternative with less fat. Use thinly sliced roasted chicken breast. Prepare chicken au jus using chicken broth instead of beef broth.

Turkey French Dip works perfectly for leftover holiday turkey. Slice turkey thinly and warm in turkey-based au jus. This variation provides lean protein option.

Serving Suggestions and Pairings

French Dip Sandwiches with Caramelized Onions pair wonderfully with various sides. These accompaniments create complete, satisfying meals.

Classic Side Dishes

French Fries represent the traditional pairing. Crispy fries provide textural contrast to the soft sandwich. Seasoned with salt and pepper, they complement the rich flavors perfectly. Serve with ketchup or garlic aioli for dipping.

Potato Chips offer simpler alternative with satisfying crunch. Choose kettle-cooked chips for extra texture. The salty, crispy chips balance the moist sandwich beautifully.

Coleslaw adds refreshing, tangy element to the meal. The cool, crisp slaw contrasts with hot, savory sandwich. The acidic dressing cuts through rich beef flavors.

Pickle Spears provide sharp, briny bite between sandwich bites. Dill pickles work best for their classic flavor. The pickles cleanse the palate and add textural variety.

Upgraded Sides

Sweet Potato Fries deliver nutritious twist on classic fries. The natural sweetness complements caramelized onions. Bake or air-fry for healthier preparation.

Onion Rings continue the onion theme with different texture. Crispy, battered rings provide satisfying crunch. They pair naturally with the sandwich’s flavors.

House Salad offers light, fresh contrast to hearty sandwich. Use mixed greens with vinaigrette dressing. The salad balances the meal nutritionally.

Roasted Vegetables add colorful, healthy component. Brussels sprouts, carrots, or asparagus work wonderfully. The caramelized vegetables echo the onion flavors.

Beverage Pairings

Iced Tea cleanses the palate between bites. Unsweetened tea works best to avoid competing with sweet onions. The refreshing beverage balances rich flavors.

Lemonade provides tart, sweet refreshment. The acidity cuts through beef fattiness. Fresh-squeezed lemonade elevates the meal.

Sparkling Water with lemon offers sophisticated, cleansing option. The carbonation refreshes the palate. Zero calories make this health-conscious choice.

Root Beer delivers classic American pairing. The sweet, complex flavors complement comfort food. Serve ice-cold for best results.

Storage and Reheating Tips

Proper storage maintains quality when preparing French Dip components ahead. These techniques preserve flavor and texture for later enjoyment.

Storing Components Separately

Caramelized Onions keep well in airtight containers. Refrigerate for up to 5 days or freeze for 3 months. Let cool completely before storing to prevent condensation. Reheat gently in a skillet before using.

Au Jus stores easily for quick meals later. Refrigerate in sealed containers for 3 to 4 days. Freeze in portions for up to 3 months. Reheat on stovetop over medium heat, stirring occasionally.

Cooked Beef requires careful storage to maintain moisture. Slice thinly and store in au jus to prevent drying. Refrigerate for 3 to 4 days in airtight containers. Freeze for longer storage, up to 2 months.

Reheating Methods

Stovetop Method produces best results for beef. Heat au jus in a skillet over medium-low heat. Add sliced beef and warm gently for 2 to 3 minutes. Avoid boiling, which toughens meat.

Microwave Method offers convenience for quick meals. Place beef and splash of au jus in microwave-safe dish. Cover and heat in 30-second intervals, stirring between. This prevents overcooking edges.

Oven Method works well for multiple sandwiches. Preheat oven to 325°F and place beef with au jus in covered dish. Warm for 15 to 20 minutes until heated through. This method heats evenly.

Make-Ahead Strategy

Prepare components a day ahead for stress-free entertaining. Caramelize onions and make au jus the day before serving. Store separately in refrigerator. Slice and warm beef just before assembling sandwiches. Toast bread immediately before serving for best texture.

Nutritional Information

Understanding the nutritional profile helps make informed dietary choices. Values vary based on specific ingredients and portion sizes.

Per Sandwich (Estimated)

Calories: 550 to 650 depending on beef portion and cheese
Protein: 35 to 45 grams from beef and cheese
Fat: 20 to 30 grams from beef, cheese, and butter
Carbohydrates: 45 to 55 grams primarily from bread
Fiber: 2 to 3 grams from onions and whole grain bread
Sodium: 1200 to 1500 mg from broth, cheese, and bread

Nutritional Benefits

High Protein Content supports muscle maintenance and satiety. Beef provides complete protein with all essential amino acids. This makes French Dip Sandwiches filling and satisfying.

Iron Source comes primarily from red meat. Iron supports oxygen transport and energy production. One sandwich provides significant percentage of daily iron needs.

B Vitamins from beef support metabolism and energy. B12, niacin, and B6 contribute to overall health. These nutrients maintain nervous system function.

Onion Benefits include antioxidants and anti-inflammatory compounds. Quercetin in onions supports heart health. The fiber aids digestive health.

Lighter Options

Reduce Calories by using leaner beef cuts and less cheese. Choose eye of round and low-fat cheese options. Use cooking spray instead of butter where possible.

Lower Sodium by making au jus with homemade low-sodium broth. Reduce added salt and choose low-sodium Worcestershire sauce. This significantly decreases overall sodium content.

Increase Nutrients by adding more vegetables. Include lettuce, tomatoes, or bell peppers for vitamins. Use whole grain rolls for additional fiber.

Frequently Asked Questions

What makes French Dip Sandwiches “French”?

The sandwich name comes from the French bread traditionally used, not French origin. Despite the name, this sandwich was invented in Los Angeles in the early 1900s. The creator, Philippe Mathieu, was French, which may have influenced the naming. The sandwich represents American comfort food with a French-style bread component.

How long do caramelized onions really take?

Properly caramelized onions require 45 to 80 minutes of cooking time. Quick methods that claim faster results do not produce the same deep flavor and soft texture. The natural sugars need time to break down and caramelize fully. Rushing the process results in onions that taste burnt or remain undercooked.

Can French Dip Sandwiches be made in a slow cooker?

Yes, slow cookers work excellently for French Dip preparation. Place beef roast with broth, onions, and seasonings in the slow cooker. Cook on low for 6 to 8 hours until tender. The beef becomes incredibly tender and the cooking liquid transforms into flavorful au jus. This method requires minimal effort and produces outstanding results.

What’s the difference between wet and dry French Dip?

Wet French Dip involves dipping the bread in au jus before assembling the sandwich. Dry service provides au jus on the side for dipping during eating. Double-dipped means the entire assembled sandwich gets briefly submerged in au jus before serving. Each style offers different texture and eating experience based on personal preference.

Can I use store-bought roast beef for French Dip Sandwiches?

Absolutely, deli roast beef provides convenient option for quick meals. Request the beef sliced paper-thin for best texture. Choose high-quality deli roast beef for better flavor. Warm the sliced beef gently in homemade au jus before serving. This method delivers delicious results in minimal time.

What cheese works best for French Dip Sandwiches?

Provolone, Swiss, and Gruyère all work beautifully. Provolone offers mild, creamy flavor that doesn’t overpower the beef. Swiss provides nutty taste and melts smoothly. Gruyère delivers gourmet flavor with excellent melting properties. Choose based on personal preference and desired flavor intensity.

How do I prevent the bread from getting too soggy?

Toast the bread before assembling to create moisture barrier. Assemble sandwiches immediately before serving rather than letting them sit. If serving wet style, dip quickly rather than soaking the bread. Use crusty bread with sturdy structure that holds up to moisture.

Conclusion

The French Dip Sandwich with Caramelized Onions elevates comfort food to extraordinary levels. Combining tender roast beef, sweet caramelized onions, melted cheese, and savory au jus creates unforgettable flavor combinations. While the caramelized onions require patience, the deep, sweet flavor they provide makes the time investment worthwhile. This classic American sandwich delivers satisfying meals for family dinners or casual entertaining.

Success depends on quality ingredients and proper technique. Taking time to caramelize onions properly, preparing flavorful au jus, and using fresh bread ensures restaurant-quality results at home. The sandwich offers endless customization possibilities while maintaining its essential character. Whether serving traditional style or trying creative variations, this sandwich consistently pleases crowds.

Ready to create your own French Dip Sandwiches with Caramelized Onions? Gather your ingredients, set aside time for properly caramelizing those onions, and prepare to enjoy one of America’s most beloved sandwiches.

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