Sweet & Hot Pepper Roast Beef Sandwich |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 each | 20 minutes | 1 minute | 300 | N/A | 18g | 690mg | 30g | 30g | 80mg |
| INGREDIENTS: | ||
| RELISH: 2 tablespoons vegetable oil | 1/2 cup chopped green pepper | 1/2 cup chopped red pepper |
| 1/2 cup chopped yellow pepper | 1/4 cup chopped red onion | 1 to 2 tablespoons finely chopped jalapeno peppers, drained |
| 2 tablespoons vinegar | 2 teaspoons sugar | 1/4 teaspoon garlic salt |
| SANDWICH: 12 slices sourdough bread, lightly toasted | 3/4 pound thinly sliced roast beef | 6 ounces (1-1/2 cups) Chedarella Cheese shredded |
| 1 | In 10-inch skillet heat oil; add peppers, onion and jalapeno peppers. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (2 to 3 minutes). |
| 2 | Stir in all remaining relish ingredients. Continue cooking 1 minute. Remove from heat; drain. |
| 3 | Place toasted bread slices on cookie sheet. To assemble sandwiches, layer each sandwich with 2 ounces beef, about 1/4 cup relish and 1/4 cup cheese. |
| 4 | Heat broiler. Broil sandwiches 5 to 6 inches from heat until cheese is melted (1 to 2 minutes). Top with remaining toasted bread. |