Blonde French Dip Sandwiches

Crusty French loaf, au jus on the light side, a healthy sprinkle of arugula, all ready in 30 minutes! Chardonnay anyone?

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Servings 4

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Bake-Off® Contest 46, 2013

Lori Falce

Osceola Mills, Pennsylvania

ingredients 7
Prep Time 20 min
Total Time 30 min

Ingredients

1: can Pillsbury® refrigerated crusty French loaf

2: tablespoons Crisco® 100% Extra Virgin Olive Oil

1: large red onion, thinly sliced

2: cups chicken broth

1: lb thinly sliced or shaved deli turkey

6: oz Brie cheese, sliced

1: cup lightly packed fresh arugula

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Directions

1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place dough seam side down on cookie sheet. Using sharp or serrated knife, cut 4 or 5 diagonal 1/2-inch-deep slashes on top of loaf; sprinkle with 1/4 teaspoon black pepper. Bake 22 to 26 minutes or until golden brown. Set aside.
2 Meanwhile, in 12-inch skillet, heat oil over medium heat; add onion and cook 2 minutes. Stir in chicken broth, turkey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; cook 2 to 3 minutes or until onions are crisp-tender.
3 Cut bread crosswise into four rolls. Cut each roll in half horizontally. Using slotted spoon, fill each roll with turkey and onions; reserve broth. Top turkey with cheese, arugula and tops of rolls. Serve sandwiches with reserved broth for dipping.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 2780mg; 2780%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 20%;

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 Fat;