Chicago-Style Italian Beef Sandwiches
Use Deli Roast Beef with jalapeno pepper, vegetables, garlic, and Italian bread rolls for a delicious Roast beef sandwich.
-
40
min -
4
SERVINGS -
500
Cal -
36 g
Protein
Ingredients:
- 12 ounces thinly sliced Deli Roast Beef
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 4 slices provolone cheese, halved
- 4 crusty Italian bread rolls (each 6 inches long), split
Giardiniera
- 1 cup chopped vegetables such as carrot, celery, cauliflower and red bell pepper
- 1 medium jalapeño pepper, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 6 cloves garlic, minced, divided
- 1 teaspoon dried oregano leaves, divided
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking:
Giardiniera
- Combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano, sugar, salt and pepper in medium nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from saucepan; set aside.
Deli Roast Beef:
- Combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano in same saucepan. Bring to a boil; reduce heat and simmer 5 minutes to blend flavors. Remove broth from heat and immediately add roast beef; stir. Let stand 5 minutes until heated through.
-
Drain vegetables. Drizzle 1 tablespoon broth mixture over roll bottoms. Place 1 slice cheese on bottom half of each roll. Using tongs, divide beef evenly over cheese. Top evenly with vegetables. Close sandwiches. Serve with remaining broth on the side.
Nutrition:
504 CALORIES
0 % *
8g SAT FAT
0 % DV **
36g PROTEIN
0 % DV
4 mg IRON
0 % DV
6.6 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: 504 Calories; 207 Calories from fat; 23g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 80 mg Cholesterol; 911 mg Sodium; 38 g Total Carbohydrate; 2.8 g Dietary Fiber; 36 g Protein; 4 mg Iron; 10.5 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 6.6 mg Zinc; 36.9 mcg Selenium; 97.8 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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