Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!