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
Preheat 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 in 350 degree F oven 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 in 350 degree F oven 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
Reprinted with permission from the Texas Beef Council.