Chicago-italian Roast Beef Sandwich

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1 (10 1/2 ounce) can au jus sauce
• 1 sourdough roll
• 4 ounces thin-sliced roast beef (not shaved)
• 1/4 cup giardiniera (hot pickled cauliflower, jalapenos, carrots, celery, red bell peppers)
• 1 slice provolone cheese
• butter

Recipe

• 1 in saucepan, heat roast beef in au jus.
• 2 coarsely chop jar of giardiniera. (also called california hot mix, which can be found in pickle aisle. i like mezzetta brand.).
• 3 split roll and butter the inside. (or you can skip this step in lieu of steaming roll in microwave a few seconds.).
• 4 heat skillet then place roll, buttered side down, on surface to toast.
• 5 when inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
• 6 top with provolone and heat in microwave 20-30 seconds until cheese begins to melt. top with 1/4 cup giardiniera.
• 7 enjoy!