Bacon and Mushroom French Dip Sandwiches with Ranch Potato Wedges

If you love a classic French dip sandwich but want a twist, this version swaps roast beef for meaty mushrooms, caramelized onions and crispy bacon. Piled onto a toasted baguette with peppery arugula and a creamy vegan garlic aioli, every bite is packed with flavor. Serve it with a side of ranch-spiced potato wedges and a rich mushroom broth for dipping-dunk, soak and enjoy!

This recipe is perfect for a cozy dinner that feels special but comes together easily. The combination of savory mushrooms, smoky bacon and tangy aioli is irresistible and the homemade au jus takes it over the top. Whether you’re a mushroom lover or just looking for a new sandwich idea, this one is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if pre-sliced). Halve, peel and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
2. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. (If mushrooms brown too quickly, lower heat and add a splash of water.) Add onion and another drizzle of oil if needed; season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
3. Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
4. Halve baguette lengthwise and place baguette halves directly on oven rack. Toast until golden brown. In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
5. Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches and cut in half.
6. Divide au jus between two small serving bowls (four small bowls for 4 servings). Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or portobello mushrooms work well in place of button mushrooms. Slice them thinly for even cooking.

How do I make this recipe dairy-free?

This recipe is already dairy-free as written. The aioli uses vegan mayonnaise and the au jus is made without butter or cream.

Can I prepare the components ahead of time?

Yes, you can cook the mushrooms and onions, roast the potatoes and make the aioli in advance. Reheat before assembling the sandwiches.