- 1 bag (16 oz.) frozen chopped spinach, preferably organic, thawed and drained
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 slightly rounded tbsp. flour
- 1 1/2 cups whole milk or half-and-half
- Salt and pepper
- A few grates of nutmeg
- 1 cup grated Parmigiano-Reggiano
- 2 cans (10.5 oz. each) beef consommé (I like Campbell’s) or 3 cups beef stock (Rachael Ray brand) or veal stock
- 4 8-inch pieces French bread or 4 hoagie rolls
- 1 1/2 lbs. thinly sliced rare roast beef
1. Preheat the oven to 350°.
2. Place the spinach in a clean kitchen towel (not terrycloth), gather the edges together and twist to wring dry. Use your fingertips to loosen and fluff up the spinach.
3. In a medium skillet, heat the oil, two turns of the pan, over medium to medium-high. Add the butter; let it melt. Add the shallots and garlic and cook, stirring often, until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until blended, about a minute more. Add the milk; bring to a bubble. Season with salt, pepper and the nutmeg. Stir in the spinach and cook, stirring often, until heated through, about 3 minutes. Stir in the cheese and reduce the heat to low.
4. In a large shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two.
5. Place the bread on a rimmed baking sheet and heat in the oven just until warm and lightly crispy, 2 to 5 minutes. Cut the rolls in half horizontally, but not all the way through, leaving a hinge.
6. Dip each roll in the consommé, turning to coat. Using tongs, dip the roast beef, a few slices at a time, into the consommé and fill the rolls. Top with the spinach mixture. Serve extra consommé alongside for dipping.