Open-Face Italian Beef Sandwiches
cup white wine vinegar or cider vinegar
teaspoon ground black pepper
17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
cup sliced baby or regular-size red or yellow sweet peppers
square whole grain ciabatta rolls or buns
slices provolone cheese
tablespoons snipped fresh Italian (flat-leaf) parsley
Snipped fresh Italian (flat-leaf) parsley
- Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.
- Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.
- Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.
Nutrition Facts(Open-Face Italian Beef Sandwiches)
- Per serving:
- 341 kcal cal.,
- 15 g fat
- (8 g sat. fat,
- 2 g monounsatured fat),
- 78 mg chol.,
- 774 mg sodium,
- 22 g carb.,
- 2 g fiber,
- 6 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet