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Open-Face Beef Sandwiches

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsB3, B9
    MineralsNatrium, Silicon, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 jalapeno pepper, seeded and finely chopped

    2. 1 medium shallot, thinly sliced

    3. 1 teaspoon cooking oil

    4. 1/3 recipe

    5. shredded Chuck Roast with Wine-Herb Sauce, thawed, if frozen

    6. 2 cups grape or cherry tomatoes, halved

    7. 2 tablespoons tomato paste

    8. 2 tablespoons white balsamic vinegar or white wine vinegar

    9. 1 tablespoon honey

    10. 1/2 teaspoon salt

    11. 1/4 teaspoon pepper

    12. 4 slices sourdough bread

    13. 12 to 16 arugula leaves

    Instructions Jump to Ingredients ↑

    1. In a large skillet, cook jalapeno and shallot in hot oil over medium heat for 1 minute. Add Chuck Roast with Wine-Herb Sauce, tomatoes, tomato paste, vinegar, honey, salt, and pepper. Cook over medium-high heat 5 minutes or until tomatoes are tender and beef is heated through.

    2. To serve, place bread on each of 4 plates. Arrange 3 or 4 arugula leaves on each slice. Top each serving with beef mixture.

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