French Dip Bistro Sandwiches

By 1For_Him

Ingredients

• 1 * 1 package (17 ounces) Hormel® Fully Cooked Beef Roast Au Jus
• 2 * 2 cups (8 ounces) shredded mozzarella cheese
• 4 * 4 submarine sandwich buns (about 10 inches) , split
• * Salt and pepper to taste
• 1 * 1 sweet red pepper, thinly sliced
• 1 * 1 medium red onion, sliced and separated into rings
• 2 * 2 tablespoons Italian salad dressing

Details

Servings 4

Preparation

Step 1

Prep/Total Time: 30 min.

Remove roast from package, reserving juices. Slice or shred roast thinly. To make sandwiches, place half of shredded cheese on bottom halves of each bun. Layer beef on top of cheese. Season with salt and pepper. Arrange pepper slices and bacon over beef. Drizzle with Italian dressing. Top with remaining shredded cheese. Place tops on buns. Wrap sandwiches individually in foil. Bake at 350° for 10-12 minutes or until heated through. Place meat juices in a microwave-safe measuring cup. Microwave on high for 1 minute or until juices come to a boil. Season with salt and pepper if desired. Slice in half and serve. Serve juices in small bowls on the side for dipping sandwiches. Yield: 4 servings.

Preparation Tips: Use a large oblong roll for these hearty sandwiches. Depending on the region of the country, submarine sandwich rolls may be called grinder, hoagie or po'boy rolls. Its best to wrap the sandwiches in foil prior to heating to prevent the bread from drying out. Also, if your family eats in shifts, it is easy to keep the prepared sandwiches in a warm oven for folks to enjoy when they arrive home. Keep this recipe in mind for fun fall tailgating. The sandwiches can be put together at home and wrapped in foil. Later, they can be "grilled" over low heat. Remember to turn the wrapped sandwiches during heating.


French Dip Bistro Sandwiches published in Taste of Home Cooking School Collection Fall 2002, p57