Blonde French Dip Sandwiches

(2)
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  • 20 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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