We love sub sandwiches!
The other day I made Roast Beef and used the leftovers to make these delicious sandwiches. Homemade Roast Beef and Provolone piled on toasted French bread topped with my Italian Sandwich Topping? Yum, one of our favorite sandwiches. Here’s the link for my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/
After I sliced the roast beef I placed it in a plastic bag and added lots of juice from a jar of Pepperoncini Peppers. That adds a touch of Italian to the meat and honestly after it marinates for a day or so this meat begins to taste like Italian Beef used in the famous Chicago Italian Beef Sandwiches.
Along with the juice from the peppers, I add maybe 2 or 3 tablespoons of Vienna Hot Giardiniera. I get the Giardiniera from Vienna Beef. Here’s the link to order online: https://www.viennabeef.com/…/vienna-beef/condiments/giardiniera
Perfect – Roast Beef and Provolone Sandwich
You know, you are probably thinking “why is she writing a recipe about sandwiches”? My reason is that there are so many components of a good sandwich and a good sandwich is a meal in itself. Honestly, a sandwich can have all of the daily food requirements piled on one bun! Ok, don’t judge!! Haha! Here’s the recipe and you decide:
Perfect – Roast Beef and Provolone Sandwich
Ingredients
- 1 loaf good French bread
- 1 lb leftover Roast Beef, thinly sliced
- 1/4 cup juice from the jar of pepperoncini peppers
- 2-3 tbsp Vienna Hot Giardiniera
- 4-6 oz button mushrooms
- 1/2 red and green peppers, thinly sliced
- good olive oil for sauteing the vegetables and for a final drizzle
- provolone cheese
- my Perfect Italian Sandwich Topping
- arugula or other greens for topping
- parmesan cheese, optional
- a little salt and fresh ground pepper
Instructions
- For the Beef: Place the leftover roast beef in a plastic ziplock bag with the juice from the pepperoncini peppers along with the giardiniera, a little salt, and pepper and allow to marinate at least 24 hours.
- Remove the roast beef from the oven and let it come to room temperature. Saute the mushrooms, red and green peppers until they begin to carmelize. Set aside.
- Slice the loaf of bread down the middle. Hollow out the bread on each side just a little. Butter each side and place on a sheet pan and place under the broiler to toast lightly. Remove from the oven and layer one side with your desired amount of roast beef and one side with your desired amount of provolone. When the cheese has melted, remove from the oven. Top with my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/Add arugula or your greens of choice, a little salt, and pepper, drizzle with olive oil and sprinkle with parmesan if you want.
