Sandwich and Wrap Recipes
Argentinian Beef Melts
Spiced up beef and provolone cheese are the basis for these delicious Argentinian Beef Melts.
Yield: 4 servings
- 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 spray.
- 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.
Per serving, using beef pot roast: 458 calories; 15g fat (6g saturated fat; g monounsaturated fat); 72mg cholesterol; 886mg sodium; 41g carbohydrate; 2.9g fiber; 38g protein; 6.7mg niacin; 0.4mg vitamin B6;
3.0mcg vitamin B12; 6.0mg iron; 47.4mcg selenium; 7.2mg zinc; 104.5mg choline
Per serving, using beef brisket: 478 calories; 15g fat (6g saturated fat; 6g monounsaturated fat); 65mg cholesterol; 869mg sodium; 41g carbohydrate; 2.9g fiber; 44g protein; 7.8mg niacin; 0.5mg vitamin B6;
2.5mcg vitamin B12; 5.7mg iron; 50.8mcg selenium; 8.5mg zinc; 125.0mg choline
Recipe and photo used with permission from:
Texas Beef Council