Dripping Roast Beef Sandwiches with Melted Provolone

Be sure to have plenty of napkins on hand when you serve these amazing
sandwiches! Quick and simple to make, these will shoot to the top of the
family's dinner hit parade almost instantly!

*Dripping Roast Beef Sandwiches with Melted Provolone*
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 5 min.
Bake Time: 3 min.

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

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.
Makes: 4 sandwiches.

Kitchen Clip
                              Provolone is a mild Italian cheese that melts beautifully. If
you don't have or can't find provolone, Swiss or havarti cheese makes a
good substitute.
Received on Mon Oct 11 19:15:37 2010