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Wednesday, December 15, 2010

Dripping Roast Beef Sandwich

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

  •  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)
  • 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. 

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