Cut off ends of baguette leaving 8-10 inches of bread. Slice in half long ways to separated the two sides of the sandwich.
Spread thin layer of horseradish sauce on one side of bread (optional). Place 2 slices of cheese on bread. Add 200g of roast beef. Repeat with second sandwich. Close sandwich and toast in a sandwich maker until hot in middle/cheese is soft/melted. Cut in half for easier dipping.
Add beef stock, onion, celery, and salt in small pot. Bring to a boil and simmer for 5 minutes. Pour into bowl large/deep enough to dip sandwich in.
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 990.5mg||34 %|
|Potassium 978.5mg||26 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 7.7g|
|Protein 9.8g||14 %|
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Calories per serving: 75
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