A new twist on a classic dish, made with Montreal smoked meat, a smoky beef, and Canadian bacon. In our house, we usually eat the au jus after we’re done dipping our sandwiches in it.
Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes.
Pour beef stock, soy sauce, and Worcestershire sauce into onion mixture; add bay leaves. Drop in Montreal smoked meat and Canadian bacon one slice at a time. Bring to a boil, then reduce heat and simmer for 20 minutes.
Use tongs to remove meat from the stock and distribute evenly inside sandwich baguettes. Remove bay leaves; ladle stock into individual bowls for dipping. Serve hot.
Per Serving: 490 calories; protein 24.7g; carbohydrates 71.4g; fat 11.4g; cholesterol 27.3mg; sodium 2444.4mg.