Thursday, April 26, 2012

Dripping Roast Beef Sandwiches with Melted Provolone

This yummy sandwich is perfect for the spring, filling but not to heavy.  I originally saw the recipe as an ad in Rachael Ray's Magazine.  I tried it and must give it two thumbs up!  I adjusted the recipe (found on Campbell's website) to my taste and have since had this sandwich a couple of times for dinner.

Personal Photo

Personal Photo

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® Deli Classic Soft Hoagie Rolls
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.

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