Monday, April 23, 2012

Dripping Roast Beef Sandwiches

Yum! Here's a simple recipe from Campbell's Kitchens for a delicious roast beef sandwich like you'd find in Chicago.

Dripping Roast Beef Sandwiches

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

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.

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