Cooked roast beef is heated to order and piled high with mild provolone cheese, ripe tomatoes, peppery arugula and pepperoncini to craft a sandwich bursting with fresh Italian flavours. This roast beef sandwich is a great option for an easy lunch or dinner entrée, and it packs up beautifully for take-out.
Ingredients
Here are the following ingredients:
- 4 lb (2 kg) roasted Outside Round Flat, thinly sliced
- 4 tsp (20 mL) kosher salt
- 4 tsp (20 mL) freshly ground black pepper
- 3 cups (750 mL) basil pesto
- 16 Italian hoagie or submarine rolls (8 inch/20 cm), split and lightly toasted
- 5 oz (150 g) arugula or shredded lettuce, about 8 cups (2 L)
- 32 slices beefsteak tomatoes
- 32 slices provolone cheese, about 1 lb (500 g)
- 2 oz (60 g) sliced pepperoncini, about 1 cup (250 mL)
- 2 cups (500 mL) balsamic vinaigrette
Preparation
Service
Service:
- Gently warm 4 oz (125 g) roast beef with ¼ tsp (1 mL) EACH salt and pepper.
- Spread 3 tbsp (45 mL) pesto over top and bottom bun.
- Arrange ½ cup (125 mL) arugula on bottom bun, top with 2 tomato slices, warmed beef, 2 slices cheese and 1 tbsp (15 mL) pepperoncini. Drizzle with 2 tbsp (30 mL) balsamic vinegar. Cap with top bun.
Chef's Tip
Warm beef in the microwave on MED, on the flat top or in a small skillet with a drizzle of olive oil. Add-ons can include sautéed peppers, warmed marinara sauce or caramelized onions. Serve as a combo with a drink and a bag of chips or a cookie.
Beef Cuts
Hip (Round)
Outside Round Flat
