Dripping Roast Beef Sandwiches with Melted Provolone
Courtesy of Campbell's® Kitchen 4 Servings • 5 Min. Prep Time • 8 Min. Cook Time| Ingredients |
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| 1 can (10-1/2 oz.) Campbell's® Condensed French Onion Soup |
| 1 Tbsp. reduced sodium Worcestershire sauce |
| 3/4 lb. thinly sliced deli roast beef |
| 4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls |
| 4 slices deli provolone cheese cut in half |
| 1/4 c. drained hot or mild pickled banana pepper rings |
Directions:
1. Heat the oven to 400°F.
2. Heat the soup and Worcestershire in a 2-qt. 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 min. or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbsp. pepper rings.
Nutrition:
Calories: 515; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 91mg; Total Carbs: 44g; Fiber: 3g; Protein: 40g; Sodium: 1197mg;