Swiss Dip Sandwiches

 1 loaf French or Italian bread sliced in half horizontally

1/4 C. butter 1 lb. thinly sliced roast beef 8 oz. thinly sliced Swiss cheese 1 envelope onion soup mix 2 C. beef stock 8 oz. provolone

 Heat oven to 375.  Spread butter evenly on top halves of bread.  On bottom half layer roast beef and top with cheese.  Top with buttered bread halves.  Wrap each loaf securely in aluminum foil.  Bake 25 minutes or until cheese is melted then slice each loaf into quarters.

Meanwhile, combine soup mix and water in a medium saucepan. Bring to a boil and simmer 10 minutes. Serve with sandwiches.


Contributed by: Edit

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