Pork and Gruyere French Dip Sandwiches

My variation of the French dip sandwiches I ate at Phillippe’s in Los Angeles in 1988.

INGREDIENTS

1 baguette, split lengthwise
1/3 cup butter, room temperature
5 cloves garlic, crushed
1 tsp salt
1 tbsp olive oil
1 lb (450g) thinly sliced pork
1/2 tsp pepper
1 tsp dried sage
1 tsp dried thyme
2 cups beef broth
1/2 cup red wine
4 oz (110g) Gruyere, grated

DIRECTIONS

1. Cream together butter, garlic, and 1/2 of the salt. Spread on cut side of both halves of baguette.
2. Place baguette under broiler until butter is melted and baguettes lightly toasted.
3. In a large pot, heat the olive oil on medium. In a bowl, toss the pork with the remaining salt, pepper, sage, and thyme. Add to pot and cook, stirring occasionally, for 8-10 minutes.
4. Deglaze the pot with some of the red wine. Then, add remaining red wine and broth. Simmer for 8-10 minutes.
5. Remove meat, reserving the liquid, and evenly distribute across cut side of bottom half of baguette.
6. Distribute cheese across cut side of top half of baguette.
7. Place cheese-covered baguette under broiler to melt cheese.
8. Assemble sandwich.
9. Pour cooking liquid (jus) into small bowls or ramekins.
10. Eat by dipping sandwich in jus.

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8qt Stockpot featured in this video: https://amzn.to/3NZNFcf