My husband often browses the internet to learn about the origin of a word or to discover random facts related to his interests. He shares his new knowledge with anyone willing to listen. Today, he’s searching for the inventor of the French dip sandwich.

Maybe because I experimented in the kitchen by making a “dip” sandwich that’s loosely based on a delicious French dip served at our local diner. There, chunks of rotisserie chicken, thin tomato slices, and arugula are piled on a soft roll. A wooden skewer tries to hold everything together so the lucky eater can dip the sandwich into the intensely chickeny chicken au jus.

The tasty medium for dipping definitely sets this sandwich apart from others. A classic French dip sandwich is made from thinly sliced beef with a side of hot beef au jus. Roasting beef produces rich pan drippings perfect for the au jus (literally “with juice”) dip.

Similarly, roast chicken also makes an excellent dip sandwich. Place the chicken on a cutting board while you boil the pan juices with chicken broth, scraping up all the golden goodness from the bottom of the roasting pan.

Using store-bought rotisserie chicken shortcuts the sandwich preparation. However, the key is to capture and save all the rich, golden juices from the bottom of the container or bag. These juices form the base of the dipping sauce. Simply pour them into a small saucepan, add all the skin and wing tips from the cooked chicken, then pull the meat from the bones into large shreds. Add the bones to the saucepan along with water and roasted chicken base concentrate (such as Better Than Bouillon’s). Simmer everything for 30 minutes to create a delicious dipping liquid.

By the way, the husband’s research tells us that the French dip sandwich originated in Los Angeles. Maybe at Philippe the Original or perhaps at Cole’s Pacific Electric Buffet. Either way, note that the “French” part of the name refers to the bread — not the country.

For the sandwiches, you can use a French baguette, and while bread soaked in the au jus tastes great, I find it a bit too chewy. A softer French roll works better. Our local market sells a telera roll (a torpedo-shaped yeasted roll used for Mexican tortas) that holds together even when soaked with juices. Other good options include a ciabatta roll or a kaiser roll.

Chicken Dip Sandwiches with Avocado Mayo

Makes 6 sandwiches

Notes: One rotisserie chicken yields a generous 4 cups of boneless meat, weighing about 1 1/2 pounds. Save the juices from the rotisserie chicken packaging for the au jus.

1 rotisserie chicken, about 4 pounds

3 cups water

1 tablespoon roasted chicken base

2 or 3 bay leaves

1/4 teaspoon freshly ground black pepper

1 medium-large avocado, halved, pitted

1/2 cup mayo

1 to 2 tablespoons fresh lemon juice

6 French rolls, Kaiser rolls, telera rolls or ciabatta rolls, split

About 2 cups baby arugula

2 medium-sized ripe tomatoes, cored, cut into thin slices

6 very thin slices red onion

Fresh basil leaves, optional

1. Tip any juices from the rotisserie chicken bag or container into a medium-sized saucepan. Use clean hands to remove the string from the rotisserie chicken. Discard string. Gently pull the skin off the chicken and add it to the saucepan. Pull the chicken meat from all of the bones into large shreds and set them aside in a bowl.

2. Put the cleaned bones (carcass, wing tips and all) into the saucepan with the skin. Add 3 cups water, the roasted chicken base, bay leaves and pepper. Heat to a boil. Reduce heat to low and simmer, stirring often, for 30 minutes.

3. Meanwhile, for avocado mayo, mash the avocado pulp in a small bowl until smooth. Stir in mayonnaise and lemon juice.

4. Set a wire mesh strainer or colander over a bowl. Strain the bone mixture into the bowl, pressing to capture all the liquid. You should have about 2 cups. (Discard the bones.) Put chicken jus into a heatproof bowl. Cover loosely with plastic wrap or microwave-safe bowl.

5. To assemble sandwiches, spread avocado mayonnaise inside the rolls. Put a small handful of arugula on the bottom of each roll. Top each with two slices of tomato and a slice of red onion. Pile a generous amount of chicken shreds over all. Add a couple of basil leaves and put the top of the roll in place. Use a skewer to hold sandwiches together.

6. To serve, microwave the chicken jus until hot, about 2 minutes. Portion into small bowls. Serve sandwiches with jus for dipping.

Cucumber Salad with Miso Yogurt

Makes 4 to 6 servings

2 large seedless cucumbers, very thinly sliced

2 cloves garlic, finely minced or crushed

2 teaspoons coarse kosher salt

1/2 cup plain yogurt

1 tablespoon organic white miso

Chopped fresh chives or green onion tops for garnish

1. Put sliced cucumbers, garlic and salt into a colander set over a plate. Mix well. Let stand, stirring occasionally, for 20 to 30 minutes. Use clean hands to gently squeeze cucumber.

2. Mix yogurt and miso in the bottom of a medium-sized serving bowl until smooth. Add cucumbers. Stir well to coat everything. Refrigerate until chilled, about 30 minutes or as long as overnight. Stir before serving. Garnish with chives.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.