Hasselback French Dip Sandwiches

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If you’re a fan of classic French Dip sandwiches, you will love this fun twist: Hasselback French Dip Sandwiches! These savory roast beef and cheese sandwiches are made in a fun, easy-to-eat format. The unique Hasselback preparation means every bite is packed with flavor, making this recipe perfect for family dinners, game day gatherings, or whenever you’re craving comfort food.

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I love doing sandwich night one night a week. It’s simple and stress free. And this Hasselback French Dip really shakes it up. This way of preparing the sandwiches is super easy and quick.

The filling combinations are endless. Try Turkey and Cheese Hasselback Sandwiches. If you have a lot of mouths to feed, you could do multiple sandwiches and have different fillings for each sandwich.

Would this make the perfect game day snack!?

Wal-Mart sells these loaves of bread for $1 in their bakery- so it’s economical as well!

The trick to this sandwich is cutting the bread about 3/4 of the way through but not all the way- hasselback style. Then you’ll stuff the bread with meat and cheese (in my case it’s roast beef and cheese) every other slice.

After the bread bakes, it’s cut into individual sandwiches. Serve your sandwiches with a side of fries and salad, corn on the cob, potato chips, or your favorite vegetables.

What You Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

• Large Sheet Pan
• Bread Knife or Electric Knife
• 1 loaf of uncut bread, such as Italian 
• 1/2 lb deli roast beef 
• 1/2 lb sliced havarti or provolone cheese 
• 4 tbsp unsalted butter, melted 
• 2 tsp garlic cloves, minced
• 2- 10.5 ounce cans Campbell’s French Onion Soup, or beef consommé, for dipping

How To Make It

Preheat your oven to 350°F (175°C).

Using a serrated knife, cut slices into the loaf of bread about 1 inch apart, slicing ¾ of the way down (Hasselback style) to create pockets for stuffing.

Place the prepared bread on a sheet pan.

Evenly stuff every other pocket with slices of cheese and roast beef. (Remember, the bread will be cut into sandwiches later.)

In a small bowl, mix the melted butter and minced garlic.

Brush the garlic butter mixture generously over the top of the bread and into the slices.

Bake for 15 minutes, or until the bread is golden brown and the cheese is melted.

While the bread bakes, warm the French onion soup in a small saucepan over low heat.

Once baked, slice the bread into individual sandwiches. Serve with the warm French onion soup for dipping.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

Tips

• Use the Right Bread: A crusty loaf like French bread, sourdough, or Italian bread works best. Avoid overly soft bread, as it may not hold up well to the slicing and stuffing.
• Choose Melty Cheese: Provolone, Havarti, Swiss, mozzarella, or Gruyère all work.
• Keep the Slices Even: When slicing the bread, use a serrated knife and make even cuts for uniform sandwiches. Slice about 1 inch apart. You should be able to get 6 sandwiches from a large loaf of bread. Be careful not to slice all the way through!
• Change it Up: Try different meat and cheese combinations such as turkey, bacon, and cheddar or ham and Swiss.
• Serve Hot: This dish is best enjoyed fresh from the oven while the cheese is melty and the bread is crisp. Refrigerate leftovers and reheat the sandwiches in a 350°F oven (or toaster oven) for about 10 minutes, loosely covered with foil to prevent the bread from drying out.
• Make It a Meal: Serve alongside potato wedges, coleslaw, or a simple salad for a complete meal.

FAQ’s

1. Can I use pre-sliced bread for this recipe? Pre-sliced bread won’t work well because the slices are too thin and may fall apart. It’s best to use an unsliced loaf and make your own cuts.
2. Can I make this ahead of time? You can prep the bread by slicing and stuffing it with cheese and roast beef, then wrap it tightly in foil and refrigerate for up to 12 hours. Brush on the garlic butter just before baking.
3. What else could I use to dip? If you’re not a fan of French onion soup, you can try au jus mix, beef broth, or even a creamy horseradish sauce as a dip.
4. Can I make it vegetarian? Yes! Swap the roast beef for sautéed mushrooms or caramelized onions, and use vegetable broth or mushroom broth for dipping.

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