Dripping Roast Beef Sandwiches with Melted Provolone

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.
• 
  
• 
  
• 
  
I got this recipe from a Campbell's Soup ad.  I also forgot to take a picture of the sandwiches we made so the picture above is a picture from the ad.  Jesse and I both liked this sandwich and it was very easy and quick to make.  I used Kroger brand french onion soup.

Megan-4/5

Jesse-4/5