Dripping Roast Beef Sandwiches with Melted Provolone

Name: Dripping Roast Beef Sandwiches with Melted Provolone
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Ingredients: 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

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Total: 10 min

Prep: 5 min
Cook: 5 min

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!

Total: 10 min

Prep: 5 min
Cook: 5 min

Ingredients

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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

Directions

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.

Cook’s Note

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.