QueenBeeGrannyJean
02-22-2007, 02:41 PM
POSTED FOR JUSTAGRANNY
Just three ingredients add up to a restaurant-fancy sandwich for two. Increase recipe as needed to serve more hungry eaters.
1 Pillsbury® Oven Baked frozen crusty French mini-loaf (from 13.1-oz bag)
1 cup Progresso® French onion soup (from 18.5-oz can)
6 oz thinly sliced deli roast beef, cut into thirds
1 . Heat oven to 375°F. Bake mini-loaf as directed on bag; cool slightly, about 5 minutes.
2 . Meanwhile, in 2-quart saucepan, heat soup to boiling. Reduce heat; simmer 2 minutes, stirring occasionally.
Add beef; cook 2 to 3 minutes, stirring occasionally, until hot.
3 . Split mini-loaf horizontally.
With slotted spoon, place beef and onions on bottom half of mini-loaf.
Cover with top half of loaf. Cut in half. Serve sandwiches with remaining warm soup for dipping.
Just three ingredients add up to a restaurant-fancy sandwich for two. Increase recipe as needed to serve more hungry eaters.
1 Pillsbury® Oven Baked frozen crusty French mini-loaf (from 13.1-oz bag)
1 cup Progresso® French onion soup (from 18.5-oz can)
6 oz thinly sliced deli roast beef, cut into thirds
1 . Heat oven to 375°F. Bake mini-loaf as directed on bag; cool slightly, about 5 minutes.
2 . Meanwhile, in 2-quart saucepan, heat soup to boiling. Reduce heat; simmer 2 minutes, stirring occasionally.
Add beef; cook 2 to 3 minutes, stirring occasionally, until hot.
3 . Split mini-loaf horizontally.
With slotted spoon, place beef and onions on bottom half of mini-loaf.
Cover with top half of loaf. Cut in half. Serve sandwiches with remaining warm soup for dipping.