Hasselback French Dip Sandwiches

Using a serrated knife, cut slices into the loaf of bread about 1 inch apart, slicing ¾ of the way down (Hasselback style) to create pockets for stuffing.

Place the prepared bread on a sheet pan.

Evenly stuff every other pocket with slices of cheese and roast beef. (Remember, the bread will be cut into sandwiches later.)

In a small bowl, mix the melted butter and minced garlic.

Brush the garlic butter mixture generously over the top of the bread and into the slices.

Bake for 15 minutes, or until the bread is golden brown and the cheese is melted.

While the bread bakes, warm the French onion soup in a small saucepan over low heat.

Once baked, slice the bread into individual sandwiches. Serve with the warm French onion soup for dipping.