Servings: 8 to 10

4 oz. sharp Cheddar (cubed) 4 oz. sharp Cheddar (cubed)
¼ small onion ¼ small onion
butter butter
2 c. cooked roast beef (cubed) 2 c. cooked roast beef (cubed)
8 medium ripe olives (pitted) 8 medium ripe olives (pitted)
1 envelope Stroganoff seasoning mix 1 envelope Stroganoff seasoning mix
1 c. water 1 c. water
½ c. sour cream ½ c. sour cream
1 loaf Vienna bread (unsliced) 1 loaf Vienna bread (unsliced)
green pepper (cut into rings) green pepper (cut into rings)
cherry tomatoes (halved) cherry tomatoes (halved)

Put cheese into blender container & blend till chopped. Remove & set aside.
Put onion into blender container & blend till chopped. Set aside.
Place half roast beef at a time in blender container & blend till chopped. Set aside.
Add olives to blender container & blend till coarsely chopped.
Melt 2-tbsp. butter in medium saucepan, add onions, & cook till tender, but not browned.
Stir Stroganoff seasoning into onions; then gradually blend in water.
Add beef & olives to saucepan, cover, & simmer 8 to 10 mins., stirring occasionally.
Stir sour cream into saucepan & heat through over low heat, but don't boil.
Cut bread loaf into half lengthwise; then toast both halves under broiler till golden brown.
Preheat oven to 375° F.
Spread both cut bread surfaces with softened butter; then spread each with ½ beef mixture.
Arrange pepper rings & tomatoes on top of each loaf, sprinkle with cheese, put on baking sheet, & bake 7 to 10 mins.

SOURCE: "Better Homes & Gardens New Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens New Cook Book" (1971 ed.)