Hello All, 

Generally speaking, I am not a fan of roast beef sandwiches; however, the following recipe has opened both my mind and my taste buds to the limitless possibilities.  (Smile) 

Mark

THE ULTIMATE ROAST BEEF SANDWICH

You’ll be hard-pressed to find a better sandwich anywhere than this one. A restaurant quality hoagie roll filled with thinly sliced beef dripping with phenomenal sauce and melted provolone cheese – this is what a sandwich is all about!

Preparation Time:  5 minutes..
Cook Time:  5 minutes.
Bake Time:  3 minutes. 

INGREDIENTS
A.
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup 

B.
1 tablespoon reduced sodium Worcestershire sauce 

C.
3/4 pound thinly sliced deli roast beef 

D.
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds 

E.
4 slices deli provolone cheese cut in half 

F.
1/4 cup drained hot or mild pickled banana pepper rings 

STEP:
1.
Heat the oven to 400°F.

2.
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.

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 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.

Tip:
Serve potato salad or three-bean salad from the deli on the side. For dessert (if you’re not too full!) serve brownie sundaes.
       
FOOD FOR THOUGHT: 
“There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?”
Frances Mayes