Dripping Roast Beef Sandwich

My mom made this for lunch one day while Patrick, Nora and I were visiting, and we really enjoyed it, so I got the recipe and made it for us today. It was the perfect game-day dinner - quick, easy and super tasty. I made it during a commercial - it's that fast!

Dripping Roast Beef Sandwich
Courtesy of Campbell's
1 can (10 1/2 oz.) Campbell's condensed French Onion soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced roast beef
4 hoagie rolls
4 slices provolone cheese
Drained pickled banana pepper rings

Heat oven to 400. Heat soup and Worcestershire sauce in a two-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Top each sandwich with banana pepper rings.

Aloha!

It seems like all of my recent recipes have been of the "fast and easy" variety. Well ... I guess when you're a working woman, that's what you like to cook after a day of working - something fast and easy - but still delicious!

These little sandwiches certainly fit the bill. They take all of 10 minutes to assemble (if that), and 20 minutes to bake. Who doesn't love having dinner on the table in 30 minutes or less? These could also double as lunch, or as appetizers/snack food if you're throwing a party. They're quite the versatile little sandwich.

I got this recipe years ago, from one of my closest friends, Whitney. She claims that she can't boil water, but she can make a mean Hawaiian sandwich! And her mom, Rose, introduced me to butterbeans when Whitney and I were roommates at Ole Miss. Oh my word. I didn't know what I was missing until I had one of Mrs. Canterbury's butterbeans. Pure delight. Whitney - please get your mama to send me some of her recipes so I can try to make them! The Canterburys sure know how to put out a game-day spread in the Grove, too. Grovin' was always more fun when they were in town!


Hawaiian Sandwiches
Recipe courtesy of Whitney Puckett
1 package of King's Hawaiian sweet rolls (the original kind)
Lunch meat and cheese of your choice (I use turkey and ham, and colby/jack or cheddar)

Topping:
5 tablespoons butter, melted
1 tablespoons Dijon mustard
1 tablespoons Worcestershire sauce

Combine melted butter, mustard and Worcestershire sauce in a small bowl and mix well.

Spray pan or cookie sheet with cooking spray.
Slice rolls; fill with meat and cheese and top with bread. Poke holes in top of rolls and drizzle topping over the top of all. (It's best to use a pan with sides so that the topping can pool in the bottom.) Cook for 20 minutes at 350 degrees. Keep covered with aluminum foil until the last 2-3 minutes of cooking.