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- 1 cup thinly sliced red onion
- 1 small yellow and/or red sweet pepper, cut into thin bite-size strips
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 16 - 17 ounce package refrigerated cooked beef pot roast with juices
- 1/2 cup lightly packed basil leaves
- 1 recipe Basil Mayonnaise
- 4 Kaiser or onion rolls, toasted
1. In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
2. Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches.
- 1/4 cup light mayonnaise or salad dressing
- 2 tablespoons snipped fresh basil
- freshly ground black pepper
1. In a small bowl stir together light mayonnaise or salad dressing, snipped fresh basil and a dash freshly ground black pepper.
- Servings Per Recipe 4,
- cal. (kcal) 425,
- Fat, total (g) 18,
- chol. (mg) 73,
- sat. fat (g) 6,
- carb. (g) 39,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 29,
- vit. A (IU) 486,
- vit. C (mg) 45,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- sodium (mg) 784,
- Potassium (mg) 204,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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