4 servings (serving size: 1 sandwich and 2 tablespoons broth)
Photo: Oxmoor House
1 medium Vidalia or other sweet onion, peeled and thinly sliced
2 teaspoons salt-free onion and herb seasoning blend, divided
1/2 cup plus 2 tablespoons water
1 cup fat-free, less-sodium beef broth
12 ounces very thinly sliced low-sodium deli roast beef (such as Boar's Head)
4 (2 1/2-ounce) hoagie rolls, split lengthwise
4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half
How to Make It
Preheat oven to 500°.
Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.
Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.