Chicago-Italian Roast Beef Sandwich

“In 2004, my husband and I spent a weekend in Chicago to celebrate our first wedding anniversary. It was a chilly, windy October morning when we ventured from our downtown hotel to see the sites. We arrived at the Navy Pier cold, tired and hungry. Little did I know that the steaming hot roast beef sandwich I ordered from an Italian vendor there would be one of the tastiest lunches I had ever had. Here is my version of the awesome sandwich I had that memorable day. *Chef's Note*: Don't let the addition of giardiniera scare you. You can use more, or less, to taste. But don't leave it out completely, because it adds so much flavor and just wouldn't be the same without it!”
READY IN:
6mins
SERVES:
1
YIELD:
1 sandwich
UNITS:
US

Ingredients Nutrition

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

Directions

  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!

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