Dripping Roast Beef Sandwiches with Melted Provolone

Courtesy of Campbell's® Kitchen 4 Servings • 5 Min. Prep Time • 8 Min. Cook Time

Ingredients
Add 1 can (10-1/2 oz.) Campbell's® Condensed French Onion Soup
Add 1 Tbsp. reduced sodium Worcestershire sauce
Add 3/4 lb. thinly sliced deli roast beef
Add 4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls
Add 4 slices deli provolone cheese cut in half
Add 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;