Quick Barbecued Beef Sandwiches

Source: Campbell’s Kitchen

Yield: 12 sandwiches


  • Sandwich rolls with sesame seeds, split and toasted: 12 Each
  • Worcestershire sauce: 1 Tablespoons
  • Thinly sliced deli roast beef: 1 1/2 Pounds
  • Vinegar: 2 Tablespoons
  • Packed brown sugar: 2 Tablespoons
  • Water: 1/4 Cups
  • 26-ounce can condensed tomato soup: 1 Each
  • Medium onion, chopped: 1 Each
  • Vegetable oil: 1 Tablespoons
  • =Instructions=

Heat oil in saucepot. Add onion and cook until tender.
Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minutes. Add beef and heat through. Serve beef mixture on rolls with deli salads such as potato salad, cole slaw or cucumber salad.