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Philadelphia "Roast Beef" Sandwich




Source of Recipe


the web


List of Ingredients




For each sandwich

1 8- to 10-inch soft Italian or French roll OR piece of French baguette
5 - 6 ounces thickly sliced cooked pot roast made from chuck, brisket, rump, or round plus 1/4 cup of the braising liquid
1/2 cup thinly sliced onion from the pot roast OR sautéed until soft in 1 tablespoon olive oil
1/2 cup sliced red bell pepper, sautéed until soft in 1 tablespoon olive oil, OR 1/2 cup bottled, roasted red peppers in oil, cut into rough strips
Salt
Freshly ground black pepper

Garnish

Sliced bottled sweet red or yellow peppers
Chopped chard, sautéed with olive oil and garlic



Recipe



With your thumbs, split the roll or French bread, keeping the two halves attached. Set aside. Reheat the pot roast slices in the braising liquid for 5 minutes in a covered pot or in the microwave for 1 minute in a covered container. Spread the meat over the roll. Spoon all the gravy over the meat and layer on the onion and red pepper. Lightly salt and pepper the sandwich and eat it right away with garnishes.