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Open-Face Beef Sandwiches

Makes: 4 servings
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,
  • cal. (kcal) 440,
  • Fat, total (g) 20,
  • chol. (mg) 85,
  • sat. fat (g) 7,
  • carb. (g) 33,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 29,
  • vit. A (IU) 777,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 675,
  • Potassium (mg) 571,
  • calcium (mg) 50,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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