EATERY IS OPEN....ULTIMATE FALL SANDWICH

 THE FRENCH DIP

	2 tablespoons of butter
	1 tablespoonall-purpose flour
	2 cansbeef consomme; found on broth and soups aisle or beef broth
	1 1/2 poundsdeli sliced roast beef
	Grill seasoning blend; such as Montreal Steak Seasoning Blend, or, coarse salt and pep
	4 bullet sandwich rolls; split   6 slices of mozzarella cheese DIRECTIONS In a large, shallow skillet over moderate heat, melt butter. Add flour to butter and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set small soup cups for dipping sauce, 4 dinner plates and 4 split bullet rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls then top with cheese. Set cups with extra dipping sauce along side the sandwiches.