Tuesday, October 5, 2010

Dripping Roast Beef Sandwiches with Melted Provolone

I did try this recipe last night. It was REALLY GOOD. I felt like this was venturing out for me, and I'm glad I did. Kyle ate two sandwiches and I ate one. I served it with a side of chips. Yummy stuff and super easy.

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

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 Pepperidge Farm® Classic 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

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. Top each sandwich with 1 tablespoon pepper rings.


Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 5 minutes
Bake: 3 minutes
Cost per recipe: $12.02
Makes: 4 sandwiches
Nutrition per Serving
Calories: 515
Fat: 20g
Fiber: 3g
Protein: 40g
Sodium: 1197mg

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