Heat the beef broth.  If using a concentrate add the amount of water from instructions on the bottle.

Cut baguette in half lengthwise and then into 5" lengths.

Heat a skillet over medium heat, spread mayonnaise or butter on the cut baguette slices, and crisp in the skillet until golden brown.

Dunk roast beef in warm broth and then top baguette slices.

Pour extra broth into individual bowls and serve with sandwiches to dip in.

If you want to add cheese, place cheese on bread and put in the oven at 350 for a couple of minutes to melt the cheese.

I love a horseradish sauce generously spread on each side of the bread.  Mix 1/4 cup mayonnaise with 1 Tablespoon horseradish (the kind you find in the refrigerated section, not shelf stable in the condiment section).