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Prep 20min
Total20min
Ingredients5
Servings4
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Ingredients
8
slices (about 5x4 inch each) sourdough or Vienna bread
1/4
cup refrigerated French onion dip
1/2
lb sliced cooked roast beef (from deli)
1
medium tomato, very thinly sliced
4
slices (3/4 oz each) mozzarella cheese
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Steps
1
Heat closed contact grill for 5 minutes. Spread 4 slices of the bread with dip. Top with beef, tomato and cheese. Cover with remaining bread slices.
2
When grill is heated, place sandwiches on bottom grill surface (2 at a time if necessary). Close grill; cook 3 to 4 minutes or until bread is toasted and cheese is melted.
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Any firm-textured bread works well in the recipe. Other good choices include Italian bread, large French bread slices or pumpernickel.
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