My family loves beef. So when I went through my recipe box looking for inspiration I came across these easy French dip sandwiches that I have not made in a very long time. Not quite sure why I’ve not made them in a while because we usually have roast beef in the fridge, either leftover or from the deli. My family is still talking about them.
I found this recipe years ago on the Taste of Home website and doctored it up just a bit with the addition of Worcestershire sauce. Something my husband is not a big fan of but doesn’t notice in this recipe. I find the Worcestershire sauce adds a great flavor to the canned French onion soup. I’m not usually a fan of using canned soups I do so for quick convenience. They can be a great beginning for sauces in some recipes.
I made these for lunch recently and I decided to share for this week’s Taste of Home Tuesday with my fellow volunteer field editors. If you’re new to the blog, TOH Tuesday is where I share some of my favorite Taste of Home recipes. A few other lunch favorites include hot dog breadsticks and hot colby ham sandwiches. I like to use hoagie rolls from our supermarket bakery because they are easy to dip. You can use any type of roll you enjoy.
Ingredients
- 2 cans (10-1/2 ounces) condensed French onion soup, undiluted
- 1 tablespoon Worcestershire sauce
- 2/3 cup water
- 1 pound thinly sliced deli roast beef
- 4 slices provolone cheese
- 4 hoagie rolls, split but not cut through
Instructions
- In a large skillet over medium heat combine the soup, Worcestershire sauce, and water. Stir gently. Add roast beef slices. Heat thoroughly and until soup being to bubble.
- Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until melted. Using a slotted spoon, place beef on buns; replace tops. Ladle onion soup into small ramekins and serve for dipping.
Adapted from Taste of Home.
Those who know me well know I am a chicken salad connoisseur. Chicken salad is something I make a couple of times a month for lunch. My youngest and I are the only ones who like chicken salad in the house. The fact that he’s a teenager means it doesn’t last long and I don’t get much. But that’s OK because I’m teaching him how to make it so, really, he can have it whenever he wants.Since I make chicken salad so much I’ve often mixed up the add-ins. Since I had a big bag of dried cranberries I decided that cranberries and almonds would pair nicely. To add a bit more depth of flavor I roasted the chicken in the oven and toast the almonds over medium low heat in a skillet. It’s OK to prepare the chicken however you would like and using leftovers or starting with a store-bought rotisserie chicken is a great idea.
Well, unfortunately, I am now behind on the menu plan due to the fact that my family and I had to evacuate for Hurricane Irma a couple of weeks ago. We came home to some major damage (the house was OK) that took many phone calls to the insurance company. Then, well, life happened. It’s really hard to catch up once you’re behind. It was a trying and stressful time and I’m happy to be getting back to a normal routine. So, with no further ado, on to the Week 6 menu plan.
As the weather starts to get cooler, as it has in some parts of the United States, hearty lunches are in order. What’s great about this 
If you’ve seen previous menu plans you know I like to include a nice snack in the lunchbox. My 
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This is such a versatile idea from Daily Dish Recipes. 
You may have seen that this past week was #AppleWeek. This 
With Labor Day here, most everywhere in the country will be back to school this week. I hear in the northeast that there is even a chill in the air. Not so here, we are sweltering in the south but we plug on to school. For the week 5 menu plan there’s lots more variety but it requires a bit of Sunday planning and preparing.
Sandwiches are a staple in many lunch boxes around the country. This week, rather than offer a sandwich, I though a nice, homemade loaf of bread would be a fun idea. This nice 
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In my opinion you can’t have a sandwich without chips. Theses 
If you’ve been reading my lunch box menu plans for the last few weeks, you know I love to bake and to include a treat with lunch. It’s difficult to put a frosted cupcake into a lunch so my 
If you’re kids have started school, I hope it’s off to a good start. If you’re still enjoying your summer, lucky you! One, you’re still enjoying your family and having some fun, hopefully. Two, you have extra time for lunch box planning. Welcome to Week 3.
Of course we pack sandwiches, snacks salads and more for a child’s lunch. This week I’m adding something new. A fun beverage, 
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Ham and cheese rolls
Continuing with the fun food theme, this weeks cookie comes from Tip Garden. 
