Heat the soup and pork in a 10-inch skillet over medium heat until the mixture is hot and bubbling, stirring occasionally. Season with the hot sauce.Divide the pork and sauce among the rolls. Top with coleslaw and shredded lettuce, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 pound sliced deli roast pork2 dashs Louisiana style hot pepper sauce4 Pepperidge Farm® Sesame Topped Hamburger Buns, split1 cup coleslaw1 cup shredded lettuce
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