Argentinean Beef Melt
Open your heart to the open-faced sandwich. Shredded Pot Roast or Brisket, piled high on crusty bread with tangy Chimichurri, red bell pepper and provolone.
-
35
min -
4
SERVINGS -
460
Cal -
38 g
Protein
Ingredients:
- 12 ounces cooked beef pot roast or brisket, shredded
- 4 slices crusty bread (about 6 x 3 x 1/2-inch)
- 1 medium red bell pepper, cut into 1/4-inch thick strips
- 4 slices reduced-fat or regular provolone cheese
Chimichurri Sauce:
- 3/4 cup packed fresh parsley, chopped
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Cooking:
-
Preheat oven to 350°F. Place bread slices in single layer on baking sheet. Place bell pepper strips on foil-line baking sheet coated with nonstick cooking spray. Bake bread in 350°F oven 10 to 13 minutes, turning once. Roast peppers 10 to 15 minutes or until lightly browned. Set aside.
Cook's Tip: One half cup jarred roasted red peppers, thinly sliced, may be substituted for fresh red bell pepper and omit roasting peppers in this step. -
Meanwhile, place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil, and salt; process just until blended.
-
Spread Chimichurri Sauce evenly on one side of each bread slice; top evenly with pot roast and red pepper strips. Top each bread slice with cheese. Place on baking sheet. Bake in 350°F oven 7 to 10 minutes or until beef is heated through and cheese is melted.
Nutrition:
458 CALORIES
0 % *
6g SAT FAT
0 % DV **
38g PROTEIN
0 % DV
6 mg IRON
0 % DV
7.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using beef pot roast, 1 slice of cheese and fresh bell peppers: 458 Calories; 135 Calories from fat; 15g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 72 mg Cholesterol; 886 mg Sodium; 41 g Total Carbohydrate; 2.9 g Dietary Fiber; 38 g Protein; 6 mg Iron; 6.7 mg NE Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 47.4 mcg Selenium; 104.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
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