Cheesy Onion-Topped Beef Sandwiches

 

8

frozen breaded onion rings (from 9-oz. pkg.)

4

(1/2-inch-thick) slices sourdough bread

2

tablespoons creamy mustard-mayonnaise sauce

1/2

to 3/4 lb. thinly sliced cooked roast beef (from deli)

1/2

teaspoon garlic-pepper blend

1

medium tomato, thinly sliced

4

(1-oz.) slices colby-Monterey Jack cheese

• 1 Heat oven to 400°F. Bake onion rings on ungreased large cookie sheet as directed on package.
• 2 Meanwhile, toast bread. Spread each toasted bread slice with mustard-mayonnaise sauce. Top each with beef; sprinkle with garlic-pepper blend. Top each with tomato slices.
• 3 Remove cookie sheet from oven. Push onion rings to one side of cookie sheet. Place sandwiches on cookie sheet; top each with cheese slice and onion rings.
• 4 Return to oven; bake an additional 6 to 8 minutes or until sandwiches are thoroughly heated and cheese is melted.