The Special That Sold Out Everyday On The Mountain

This soup and sandwich special would sell out everyday on the mountain when I was a ski bum chef learning the tricks of the trade. Deeply comforting, a super hot broth and savory dip sandwich — the kind that’s juicy enough to require a towel and indulgent enough to warm the heart and fill my belly.

This veganized version takes cues from the classic French Alpine Dip that swaps animals for an umami-rich blend of mushrooms and tofu. It deliciously soaks up a luxurious Two River Lion’s Mane broth as the natural au jus. The result is hearty and richly satisfying — with no compromise on flavor or texture.

Get the broth here -- https://www.tworivermushroom.com/ The first and best functional Lions Mane Broth. Sold at Sprouts and on their website. Tell them Frankie sent ya.

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Vegan Alpine Dip Sandwiches

Serves 4 | Time: About 30 minutes

Ingredients

For the filling

• 2 tablespoons canola or light olive oil, plus more as needed

• 2 (12-ounce) containers button mushrooms, cleaned and sliced

• 1 medium onion, julienned

• 3 cloves garlic, minced

• 1 box Two River Lion’s Mane Broth

• 1 block extra-firm tofu, sliced thin

• 2 tablespoons BBQ seasoning or rub (your favorite brand)

• Kosher salt and freshly cracked black pepper, to taste

Optional (but highly recommended) aromatics

• 1 teaspoon fresh thyme, chopped

• 1 sprig rosemary, chopped

• 2 sage leaves, chopped

For assembling

• 4 soft sub rolls or hoagie buns

• 4 slices vegan cheese

• Vegan mayonnaise

Preparation

1. Sear the Mushrooms:

Heat a large cast-iron skillet over medium-high heat. Add a drizzle of oil and the mushrooms in a single layer (work in batches if needed). Let them sear undisturbed until deeply golden on one side, then toss and cook until tender.

Pour in about half of the Lion’s Mane broth and simmer until most of the liquid is absorbed — this infuses the mushrooms with deep umami flavor. Strain the remaining broth into a small bowl; this will become your dipping jus.

2. Caramelize the Onions:

In another pan, heat a tablespoon of oil over medium heat. Add the onions and a pinch of salt. Cook slowly, stirring often, until softened and lightly caramelized, 10–12 minutes. Add the garlic and optional herbs; cook for another minute until fragrant.

3. Crisp the Tofu:

In the same pan the mushrooms were in, add a touch more oil. Toss the sliced tofu with BBQ seasoning and sear for about 5 minutes, stirring often, until crisp and golden.

4. Combine and Simmer:

Add the onions and mushrooms back to the tofu. Toss to combine, taste, and adjust with salt and pepper. Let the mixture cook together for a few minutes to meld the flavors.

5. Assemble the Sandwiches:

Spread vegan mayo on the cut sides of the sub rolls. Layer with a slice of vegan cheese and generous spoonfuls of the mushroom–tofu mixture. Close the sandwiches and serve warm, with a small bowl of the reserved Lion’s Mane broth on the side for dipping.

Chef’s Note

This sandwich hits all the notes of a traditional French Dip aka Alpine Dip — rich, savory, messy, and deeply comforting — built entirely from plants. The mushrooms create the meaty chew, the tofu adds satisfying body, and the Two River Lion’s Mane broth ties it all together with a silky, rich boiling hot finishing dip. For an extra indulgent touch, brush the tops of the rolls with a little oil and toast them before serving.