12 Slices Sourdough Bread, Sliced
3/4 cup Bull’s-Eye Original Barbecue Sauce
2 cups Cooked Roast Beef, Thinly Sliced
1 1/2 cups Onions, Sliced, Grilled
1 1/2 cups Monterey Jack Cheese, Sliced
3/4 cup Oil

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Spread half of the bread slices with barbecue sauce.

Top with beef, onions and cheese; cover with second bread slice. Brush outsides of sandwiches with oil.

Toast on sandwich grill until golden brown on both sides. Serve immediately.

Servings: 6 (4-oz.)