chicago-style italian beef sandwiches
- 12 ounces thinly sliced Deli Roast Beef
- 1 can (14 1/2 ounces) reduced-sodium beef broth
- 4 slices provolone cheese, halved
- 4 crusty Italian bread rolls (each 6 inches long), split
- GIARDINIERA RELISH
- 1 cup chopped vegetables such as carrots, celery, cauliflower and red bellpepper
- 1 medium jalapeño pepper, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 6 cloves garlic, minced, divided
- 1 teaspoon dried oregano leaves, divided
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Giardiniera, combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano, sugar, salt and pepper in medium nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from saucepan; set aside.
Combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano in same saucepan. Bring to a boil; reduce heat and simmer 5 minutes to blend flavors. Remove broth from heat and immediately add roast beef; stir. Let stand 5 minutes until heated through.
Drain vegetables. Drizzle 1 tablespoon broth mixture over roll bottoms. Place 1 slice cheese on bottom half of each roll. Using tongs, divide beef evenly over cheese. Top evenly with vegetables. Close sandwiches. Serve with remaining broth on the side.
Nutrition information per serving: 504 calories; 23 g fat (8 g saturated fat; 9 g monounsaturated fat); 80 mg cholesterol; 911 mg sodium; 38 g carbohydrate; 2.8 g fiber; 36 g protein; 10.5 mg niacin; 0.5 mg vitamin B6; 3.1 mcg vitamin B12; 4.0 mg iron; 36.9 mcg selenium; 6.6 mg zinc; 97.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
Nutrition information per serving, using beef top round: 502 calories; 18 g fat (6 g saturated fat; 7 g monounsaturated fat); 86 mg cholesterol; 962 mg sodium; 44 g carbohydrate; 1.8 g fiber; 39 g protein; 12.4 mg niacin; 0.5 mg vitamin B6; 1.8 mcg vitamin B12; 4.5 mg iron; 34.7 mcg selenium; 5.5 mg zinc; 112.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.