Roast Beef and Gorgonzola Hoagies

By á-2700

Ingredients

• 2 cans (11 oz. each) pillsbury refrigerated crusty french loaf
• 1/4 cup canola oil
• 2 Tbsp. butter
• 1 medium onion, thinly sliced (about 1 cup)
• 1 3/4 cups beef flavored broth
• 1/2 lb. thinly sliced cooked roast beef (from deli)
• 1 cup mayo
• 2 chipotle chiles in adobo sauce, diced
• 1 Tbsp. lime juice
• 1/2 tsp. pepper
• 1 cup crumbled Gorgonzola cheese

Details

Servings 6

Preparation

Step 1

Heat oven to 350. Spray large cookie sheet with cooking spray. Place both loaves of dough, seam sides down and 3 inches apart, on cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes on top of each loaf. Bake 22-26 mins. or until golden brown.

Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15-18 mins. stirring occasionally, until tender. Stir in broth and beef; cook 4 mins. Remove from heat.

In small bowl, mix mayo, chiles, lime juice and pepper; set aside.

When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayo mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; sprinkle with cheese.

Broil with tops 6 inches from heat 2-3 mins. or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.