These are delicious and a snap to make.
It's important to use the Grands flaky biscuits.
I separated each of the eight biscuits, then added a slice of deli roast beef, then a slice of provolone folded into quarters, then a dollop of Ray's secret sauce/horseradish. - Put the other biscuit on top, pinch then bake.
I got the idea from Plain chicken.com for French Dip biscuits.
Also I made a coleslaw with the bagged mix, adding a mayo mustard like you do for potato salad with chopped boiled egg, and fresh cucumber spears.
I had two, I'm giving Pat three, the rest are for me for lunches.