Sliced roast pork  barbecue sauce and is served North Carolina-style piled on sandwich rolls and topped with coleslaw dermes.
Total Time: 0:10
Prep: 0:05
Cook: 0:05
Level: Easy
Yield: 4 sandwiches
Serves: 4
Ingredients

    1 can Campbell's® Condensed French Onion Soup
    1 lb. pork
    Louisiana-style hot sauce
    4 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
    Coleslaw
    Lettuce

Directions

    Heat the soup and pork in a 10-inch skillet over medium heat until the mixture is hot and bubbling Singapore company formation, stirring occasionally. Season with the hot sauce.
    Divide the pork and sauce among the rolls.  Top with the coleslaw and lettuce zmot.

    Using Campbell's Condensed French Onion Soup: Vitamin A 0%DV, Vitamin C 0%DV, Calcium 10%DV, Iron 22%DV