Chicago-Italian Roast Beef Sandwich

READY IN: 6mins
SERVES: 1
YIELD: 1 sandwich
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can au jus sauce
  • PER SANDWICH
  • 1
    sourdough roll
  • 4
    ounces thin-sliced roast beef (not shaved)
  • 14
    cup giardiniera (hot pickled cauliflower, jalapenos, carrots, celery, red bell peppers)
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DIRECTIONS

  • In saucepan, heat roast beef in au jus.
  • Coarsely chop jar of giardiniera. (Also called California Hot Mix, which can be found in pickle aisle. I like Mezzetta brand.).
  • Split roll and butter the inside. (Or you can skip this step in lieu of steaming roll in microwave a few seconds.).
  • Heat skillet then place roll, buttered side down, on surface to toast.
  • When inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
  • Top with Provolone and heat in microwave 20-30 seconds until cheese begins to melt. Top with 1/4 cup giardiniera.
  • Enjoy!
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