In American cuisine a French dip sandwich is a hot sandwich consisting of thinly sliced roast beef on a French roll/baguette. It is served au jus ("with juice"), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted.
Despite the name, this American specialty is almost completely unknown in France.
Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe The Original.
Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe's claims that owner Philippe Mathieu invented it in 1918.
The story of the sandwich's invention by Philippe's claims that the sandwich was first created by a cook who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings.
Cole's account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums.
This controversy over who originated the sandwich remains unresolved.
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