HG's Blue Ribbon Roast Beef Sandwich

Makes 1 serving

Stephanie Corbin

ingredients

1
Bring a pan sprayed with nonstick spray to medium heat. Split the roll into halves and lay it in the pan with the inside facing down. Carefully remove once it’s as toasty as you like, after about 1 - 2 minutes.
2
Plate the toasted roll, inside facing up, and evenly spread the dressing onto both halves. Top the bottom half with lettuce, tomato, and onion. Set aside.
3
Remove the pan from the stove and re-spray with nonstick spray. Return pan to the stove and bring to medium-high heat. Cut bacon in half widthwise, sprinkle with pepper, and lay it flat in the pan. Cook until crispy, about 2 minutes on each side. Remove bacon from the pan and set aside.
4
Place roast beef in the pan and, stirring occasionally, cook until warm and browned, about 1 1/2 minutes.
5
Roughly chop the roast beef, if you like, or simply leave the slices whole. Place roast beef over the veggies on the bottom half of the roll. Add bacon and finish it off with the top half of the roll. Chow down!