Classic Italian beef takes hours to prepare. This version jazzes up refrigerated herbed Italian-style beef with a little vinegar, sugar, and salt. Serve it topped with pickled hot peppers, if you like—or the spicy pickled vegetable relish called giardiniera.
open-face italian beef sandwiches
start to finish: 20 minutes
makes: 4 open-face sandwiches
- ¼ cup white wine or cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 17-ounce package refrigerated cooked herb-rubbed Italian-style beef roast au jus
- 1 cup sliced baby or regular sweet peppers
- 2 square whole grain ciabatta rolls or whole grain buns
- 4 1-ounce slices provolone cheese
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- Snipped fresh Italian (flat-leaf) parsley (optional)
1 Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, salt, and black pepper. Stir in undrained beef and sweet peppers. Cover with vented plastic wrap. Microwave on 100 percent power (high) for 4 minutes. Using two forks, shred meat.
2 Meanwhile, split rolls. Place rolls, cut sides up, on baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top cut sides of rolls with a slice of provolone cheese. Broil 1 to 2 minutes more or until cheese is melted.
3 Stir the 2 tablespoons parsley into meat mixture. With a slotted spoon, spoon beef mixture over toasted rolls. If desired, sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.
nutrition facts per open-face sandwich: 341 cal., 15 g total fat (8 g sat. fat), 78 mg chol., 774 mg sodium, 22 g carb., 2 g fiber, 31 g pro.