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Open-Face Beef Sandwiches
Ingredients
-
1
jalapeno pepper, seeded and finely chopped
-
1
medium shallot, thinly sliced
-
1
teaspoon cooking oil
-
1/3
recipe shredded Chuck Roast with Wine-Herb Sauce (see www.bhg.com), thawed, if frozen
-
2
cups grape or cherry tomatoes, halved
-
2
tablespoons tomato paste
-
2
tablespoons white balsamic vinegar or white wine vinegar
-
1
tablespoon honey
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
4
slices sourdough bread
-
12
- 16
arugula leaves
Directions
1. In a large skillet, cook jalapeno and shallot in hot oil over medium heat for 1 minute. Add Chuck Roast with Wine-Herb Sauce, tomatoes, tomato paste, vinegar, honey, salt, and pepper. Cook over medium-high heat 5 minutes or until tomatoes are tender and beef is heated through.
2. To serve, place bread on each of 4 plates. Arrange 3 or 4 arugula leaves on each slice. Top each serving with beef mixture.
Nutrition Facts
(Open-Face Beef Sandwiches)
- Servings Per Recipe 4,
- Calories 440,
- Protein (gm) 29,
- Carbohydrate (gm) 33,
- Fat, total (gm) 20,
- Cholesterol (mg) 85,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 7,
- Vitamin A (IU) 777,
- Vitamin C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 675,
- Potassium (mg) 571,
- Calcium (DV %) 50,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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