Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

Contains: milk, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
• 1 tablespoon reduced sodium Worcestershire sauce
• 3/4 pound thinly sliced deli roast beef
• 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
• 4 slices diced provolone cheese, cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the broiler to high and set an oven rack about 6 inches (15 cm) from the heat.

2. Pour the condensed French onion soup into a small saucepan, stir in the Worcestershire sauce, and heat over medium until simmering, about 3 minutes. Add a splash of water if it is too thick to stir easily.

3. Add the thinly sliced roast beef to the soup and stir gently for about 2 minutes until heated through.

4. Split the hoagie rolls and place them cut side up on a baking sheet. Broil for about 1 minute until lightly toasted.

5. Divide the roast beef among the bottom halves of the rolls. Top each with provolone pieces and drained banana pepper rings.

6. Broil the open sandwiches for 1 to 2 minutes until the cheese melts. Close the rolls and serve with the warm soup for dipping.