Open-Face Italian Beef Sandwiches

Open-Face Italian Beef Sandwiches

Open-face sandwiches like this one with herbed beef, bell pepper rings and melty cheese allow you to admire the ingredients before digging in.

4

Servings

20 mins

Total time

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Main Ingredients

  • ¼ cup white-wine vinegar or cider vinegar,
  • 1 teaspoon sugar,
  • ½ teaspoon salt,
  • ½ teaspoon black pepper,
  • 1 cup baby or regular bell pepper, seeded and sliced into rings,
  • 1 17-ounce refrigerated cooked herb-rubbed Italian-style beef roast au jus,
  • 4 1-ounce slices provolone cheese,
  • 2 square whole-grain ciabatta rolls or whole-grain buns,
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley, , plus more for garnish

Cooking Instructions

Step 1

Preheat broiler. In a large, shallow, microwave-safe bowl, combine vinegar, sugar, salt and black pepper. Stir in pepper slices. Add undrained beef. Microwave, covered, on High for 4 minutes. Using a fork, coarsely shred the beef.

Step 2

Meanwhile, split rolls. Place rolls, cut-sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute or until bread is lightly toasted. Top cut sides with a slice of cheese. Broil 1 to 2 minutes more or until the cheese is melted.

Step 3

Stir parsley into the meat mixture. With a slotted spoon, spoon beef mixture over toasted bread.

Step 4

If desired, top with additional snipped parsley. Serve with any remaining cooking liquid.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.