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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Quick Dinner that tastes like you've cooked for hours!! I use it weeknights Ingredients:
1 (10 ounce) can pillsbury refrigerated crusty french loaf |
1 onion |
1 lb sliced roast beef (from deli) |
6 ounces mixed sargento shredded italian cheese mixed with fontina cheese |
4 tablespoons butter |
1 minced garlic clove |
1/4 cup grated parmesan cheese |
2 tablespoons all-purpose flour |
1 (18 1/2 ounce) can progresso vegetable classics french onion soup |
Directions:
1. The Sandwich.
2. Preheat oven to 350°F.
3. Saute onion until soft.
4. Unroll loaf of dough.
5. Place half of roast beef slices over dough to within 1/2 inch of 1 long side.
6. Top with sauteed onions.
7. Sprinkle with mixed shredded cheese.
8. Top with remaining roast beef.
9. Starting on long side with filling, roll up.
10. Press seam firmly to seal.
11. Place diagonally seam side down on ungreased 15x10-inch pan w/ sides.
12. In small bowl, microwave 2 tablespoons of the butter until melted.
13. Brush over loaf; sprinkle with Parmesan cheese.
14. Bake 25 to 30 minutes or until golden brown. Cover with aluminum foil; bake an additional 10 minutes.
15. The Sauce.
16. In 2-quart saucepan melt 2 tablespoons butter over medium heat.
17. Stir in flour with wire whisk. Cook 2 minutes, stirring constantly.
18. Stir in soup with wire whisk.
19. Bring to a boil over medium-high heat, stirring constantly.
20. Reduce to simmer; cook until thickened, about 10 minutes.
21. Serve the sandwich with the sauce on the side.
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