Dripping Roast Beef Sandwiches with Melted Provolone
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 5 Min.
Cook Time: 8 Min.
Prep Time: 5 Min.
Cook Time: 8 Min.
What you need:
* 1 can (10-1/2 oz.) Campbell'sŪ Condensed French Onion Soup
* 1 Tbsp. reduced sodium Worcestershire sauce
* 3/4 lb. thinly sliced deli roast beef
* 4 Pepperidge FarmŪ Deli Classic Soft Hoagie Rolls
* 4 slices deli provolone cheese cut in half
* 1/4 c. drained hot or mild pickled banana pepper rings
* 1 Tbsp. reduced sodium Worcestershire sauce
* 3/4 lb. thinly sliced deli roast beef
* 4 Pepperidge FarmŪ Deli Classic Soft Hoagie Rolls
* 4 slices deli provolone cheese cut in half
* 1/4 c. drained hot or mild pickled banana pepper rings
What to do:
1. Heat the oven to 400°F.
2. Heat the soup and Worcestershire in a 2-qt. saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 min. or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbsp. pepper rings.
2. Heat the soup and Worcestershire in a 2-qt. saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 min. or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbsp. pepper rings.
Nutritional information:
Calories: 515; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 91mg; Total Carbs: 44g; Fiber: 3g; Protein: 40g; Sodium: 1197mg;