Garlic Toasted French Dip – Cooking Aboard with Jill

Ingredients

• One 10.5 ounce can of beef consommé (a gelatin beef broth)
• ½ pound thinly sliced roast beef, medium rare (I recommend top round)
• 1 baguette
• 6 cloves of garlic
• 1 tablespoon olive oil
• 1 tablespoon chopped chives
• 3 tablespoons butter, softened
• Horseradish for the beef broth (optional)
• Italian green salad with tomatoes and gorgonzola cheese crumbles (optional)