Thursday, June 23, 2011

Another Sandwich Recipe

Seems like, we have a hankering for some meaty delishoushness in the King household that requires being stuck between a sub bun! YUM! My husband found this recipe weeks ago in the newspaper, and with a few changes, this is definitely a keeper in our home! I wouldn't have made the changes, had the original soup called for (French Onion) been at my local HEB, but since it wasn't I allowed God to make a few changes, and I am glad that we did. This was perfect!! HERE is the original recipe, if you want to try it. Below is my own adaptions to the recipe, and this is going to go in regular rotation in our home!

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Beef Dipper Subs

Ingredients
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1 can Campbell's Golden Mushroom Soup
1 packet Lipton Onion Soup mix
2 TBS Worcestershire sauce
1/4 cup water
1 pound package of Roast Beef Deli meat (Sliced)
4 slices of Provolone Cheese
4 Sub buns (I made 5 out of ours, because there were 5 of us)
Mild pickled banana pepper rings

Directions
In a sauce pan, mix together water, Worcestershire sauce and both soups until a full rolling boil (stirring to make sure it doesn't stick). Add in the slices of deli meat and allow to warm through on low. Pile the meat onto the buns, reserving most of the 'gravy' for dipping later. Break cheese slices in half and add to top of meat on each sandwich. (I doubled the cheese, cause well.. we like cheese!) Place in a 400* preheated oven for about 8 to 10 minutes until cheese is melted, and tops of buns are toasted a bit. Remove, add pepper rings, and additional gravy (if desired) to the top. Enjoy!


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