Ingredients:

• 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:

• 1 cup chopped vegetables such as carrot, celery, cauliflower and red bell pepper

• 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 black pepper

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

Giardiniera

1. Combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, ½ 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.

Deli Roast Beef:

2.  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.

3. 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.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Source: beefitswhatsfordinner.com