|Italian Beef Sandwich|
These sandwiches are perfect for make-ahead meals on those busy nights- while you can just freeze the filling, if you use a nice bread they are even better when wrapped individually in heavy duty foil, frozen as a sandwich and heated on a cookie sheet in the oven - 375 degrees for 30 - 45 minutes. The outside of the bread gets nice and crusty while the inside is tender and perfect.
|Make ahead Italian Beef Sandwiches|
Place meat and pepperoncini* on cutting board and shred with 2 forks or chop like you do when you make pulled pork then return to the cooker and mix with the juices.
*If using pre-sliced pepperoncini just leave in the cooker with the juices.
Spread both sides of roll with a very thin coating of mayonnaise (can omit if you don't like mayo). Add a slice or thin layer of shredded cheese to the top of each roll- some faves of ours are provolone, mozzarella mixed with a bit of fresh grated parmesan and cheddar. Place under broiler just long enough to melt cheese and brown lightly- this is 4 minutes on low on the 2nd highest shelf in our oven, but oven temps can vary widely so make sure to watch carefully.
Put each roll on a plate and using a slotted spoon to drain most of the liquid (you don't want it dry, the juices soak into the bread wonderfully) place meat and pepper mix onto the bottom of roll.
Put top on, cut in half if desired and serve.