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| Dripping Roast Beef Sandwiches with Melted Provolone |
"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!"
Ingredients :
- 1 (10.5 ounce) can 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 diced provolone cheese, cut in half
- 1/4 cup drained hot or mild pickled banana pepper rings
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 13M |
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- Heat the oven to 400 degrees 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.
Notes :
- 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.
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