Recipe(tried): French Dip Sandwiches, Sweet Potato Wedges, Creamy Cole Slaw

DH and I tried these sandwiches, from Rachel Ray, using leftover rib roast at Christmastime and thought they were very good. The other night, I made a roast for dinner and now have way, way too much roast beef to deal with. I am using some of it for these sandwiches rather than the deli roast beef called for in the recipe.

French Dip Sandwiches
From Rachel ray
Yield: 4 servings

2 tablespoons butter
1 shallot, chopped
1 tablespoon flour
1 jigger dry sherry, optional (I did use the sherry.)
2 cans beef consomme (Campbell's makes this.)
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak
Seasoning Blend, or coarse salt and pepper
4 torpedo sandwich rolls, split

In a large, shallow skillet, over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. 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 across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce. To assemble, using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches, on dinner plates.

Sweet Potato Wedges

2 sweet potatoes
1 to 2 Tbsp canola oil

Sweet Potato Wedges: Cut each potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 min. or until tender. Keep warm until serving.

Creamy Cole Slaw

1 (1 pound) bag cole slaw mix
1 cup mayonnaise
1 tablespoon sugar
2 tablespoons milk
2 tablespoons white vinegar

Put cole slaw mix in large serving bowl. In a small bowl, mix mayonnaise, sugar, milk, and vinegar. Pour sauce over shredded cabbage (cole slaw mix). Cover and refrigerate for at least 1 hour before serving.