Dripping Roast Beef Sandwich

Source-Campbell's Kitchen

I found this recipe while going through the coupons one weekend.  I love little gems that are hidden in uncommon places.  

Ingredients

•  1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 tablespoon reduced sodium Worcestershire sauce
• 3/4 pound thinly sliced deli roast beef
• 4  Soft Hoagie Rolls with Sesame Seeds
• 4 slices deli provolone cheese cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings (omitted)

Preparation

• Heat the oven to 400°F.
• Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. 
• Add the beef and heat through, stirring occasionally.
• Divide the beef evenly among the rolls. 
• Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
• Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  
• Spoon the soup mixture onto the sandwiches. (Put into a bowl and dipped sandwiches)
• Top each sandwich with 1 tablespoon pepper rings.

Next Time- These are sooo easy to make, and are tasty.  Next Time I'd saute some peppers and onions up to put on top of the meat under the cheese.  I loved how the bread got crunchy.