French Dip Sandwiches

4 Francisco French Sandwich Rolls, split lengthwise

1 medium sweet onion, peeled and thinly sliced

Cooking spray

2 teaspoons onion and herb seasoning blend, divided

1/2 cup plus 2 tablespoons water

1 cup beef broth

12 ounces sliced roast beef

4 slices Swiss cheese, torn in half

Directions

Makes: 4 Servings
Preparation time: 3 minutes
Cook time: 12 minutes

Preheat oven to 500°.

Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time until liquid evaporates while scraping the pan to loosen browned bits.

Combine broth and remaining 1 1/2 teaspoons seasoning blend in another saucepan. Cook over medium heat until hot and let stand 5 minutes.

While beef stands, place Francisco French Sandwich Rolls, cut sides up, on a baking sheet. Bake at 500° until bread is lightly toasted.

Remove beef from broth, allowing broth to drip back into pan; reserve broth. Arrange beef over bottom halves of rolls. Top each sandwich evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.

4 Francisco French Sandwich Rolls, split lengthwise

1 medium sweet onion, peeled and thinly sliced

Cooking spray

2 teaspoons onion and herb seasoning blend, divided

1/2 cup plus 2 tablespoons water

1 cup beef broth

12 ounces sliced roast beef

4 slices Swiss cheese, torn in half