Open-Face Beef Sandwiches

Leftover pot roast becomes a gourmet sandwich meal with a bit of heat from a jalepeno, sweetness from honey, distinct peppery spark of arugula, and versatile tomato sauce.

Open-Face Beef Sandwiches Enlarge Image
Makes:
4 servings
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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
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)
    Per serving:
  • 440 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 85 mg chol.,
  • 675 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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