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
Preparation
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.
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.
