HOT ROAST BEEF SANDWICH
4 sandwiches
To make an Italian Beef Sandwich, divide ½ cup drained Chicago-style giardiniera, store-bought or homemade, among the sandwiches, top with sautéed green bell peppers, and use split, crusty Italian sandwich rolls for the bread (they should be sturdy enough to withstand being doused with the “gravy”).
Slice:
- 1 pound cold roast beef
Prepare:
- 1 ½ to 2 cups Quick Brown Sauce
Add:
- 1 tablespoon finely minced dill pickle or ½ cup pitted and chopped green olives
Lay out on a work surface:
- 8 slices white or dark bread
Blend in a small bowl until soft:
- 2 tablespoons butter
- ¼ teaspoon prepared mustard or 1 teaspoon prepared horseradish, drained
Spread the bread with this mixture. Dip the beef slices in the hot gravy. Place them between the slices of bread. Serve the sandwiches on a hot platter, covered with the remaining gravy.