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Open-Face Italian Beef Sandwiches

Makes: 4 servings
Start to Finish 20 mins
Open-Face Italian Beef Sandwiches
Ingredients
  • 1/4  cup  white wine vinegar or cider vinegar
  • 1  teaspoon  sugar
  • 1/2  teaspoon  ground black pepper
  • 1 17  ounce package  refrigerated cooked Italian-style herbed beef roast in au jus, undrained
  • 1  cup  sliced baby or regular-size red or yellow sweet peppers
  • 2  square  whole grain ciabatta rolls or buns
  • 4  slices  provolone cheese
  • 2  tablespoons  snipped fresh Italian (flat-leaf) parsley
  •  Snipped fresh Italian (flat-leaf) parsley
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 341,
  • Fat, total (g) 15,
  • chol. (mg) 78,
  • sat. fat (g) 8,
  • carb. (g) 22,
  • Monosaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 31,
  • vit. A (IU) 486,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 774,
  • Potassium (mg) 120,
  • calcium (mg) 172,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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