1/2 lb. Velveeta, cubed
1/2 c. Kraft Real Mayo
1/4 c. milk
1 tsp. dry mustard
1 med. onion, sliced
2 tbsp. Parkay margarine
1 lb. thin roast beef slices
6"-8" French bread rolls, split
Combine process cheese spread, mayo, milk and mustard. Stir over low heat
until smooth. Saute onions in margarine. Add meat; mix lightly until thoroughly
heated. Fill rolls with meat mixture. Top with sauce.
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