Argentinian Beef Melts
Spiced up beef and provolone cheese are the basis for these delicious sandwiches.
- 12 ounces cooked beef pot roast or brisket, shredded
- 1 medium red bell pepper, cut into 1/4-inch thick strips
- 4 slices reduced-fat or regular provolone cheese
- 4 slices crusty bread (about 6 x 3 x 1/2-inch)
- 3/4 cup packed fresh parsley, chopped
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Heat oven to 350 degrees F.
- Place bread slices in single layer on baking sheet.
- Place bell pepper strips on foil-line baking sheet coated with nonstick cooking
- Bake bread for 10 to 13 minutes, turning once.
- Roast peppers for 10 to 15 minutes or until lightly browned. Set aside.
- 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 at 350 degrees F for 7 to 10 minutes or until beef is heated through
and cheese is melted.
Makes 4 servings | 30 to 35 minutes
Nutrition information per serving, using beef pot roast: 458 calories; 15
g fat (6 g saturated fat; 7 g monounsaturated fat); 72 mg cholesterol; 886 mg sodium;
41 g carbohydrate; 2.9 g fiber; 38 g protein; 6.7 mg niacin; 0.4 mg vitamin B6;
3.0 mcg vitamin B12; 6.0 mg iron; 47.4 mcg selenium; 7.2 mg zinc; 104.5 mg choline
Nutrition information per serving, using beef brisket: 478 calories; 15 g
fat (6 g saturated fat; 6 g monounsaturated fat); 65 mg cholesterol; 869 mg sodium;
41 g carbohydrate; 2.9 g fiber; 44 g protein; 7.8 mg niacin; 0.5 mg vitamin B6;
2.5 mcg vitamin B12; 5.7 mg iron; 50.8 mcg selenium; 8.5 mg zinc; 125.0 mg choline
Recipe and photo used with permission from:
Texas Beef Council