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Betty's BIG Italian Beef Sandwich

6 min read

Betty makes her super-huge Italian beef sandwich. It is one massive entree that can serve a number of individuals. It accommodates Italian herbs, roast beef slices, chopped onion and provolone cheese–excellent when positioned within the oven till the cheese turns into brown and bubbly!

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BIG Italian Beef Sandwich

1 loaf Italian bread (fresh-baked from the deli)
cooking oil spray (I take advantage of Canola spray.)
1 stick of margarine (divided)
1 teaspoon oregano
1 teaspoon candy basil
2 teaspoons Italian herb seasoning
2 medium-sized onions, chopped pretty finely
1 pound roast beef, shaved (from the deli)
eight slices provolone cheese (about 6 to eight oz.)

Melt half of stick margarine in a small skillet. Add 1 teaspoon oregano, 1 teaspoon candy basil, and a pair of teaspoons Italian herbs. Let cook dinner for five minutes, after which transfer it to a hotter burner for about 15 further minutes. Chop the two onions with an electrical kitchen blender (or by hand). In a second skillet, add one other half of stick of margarine. Melt the margarine and add the two cups chopped onions. Saute the onions till they flip translucent. Now, take away the Italian bread from its bag, and slice it into two halves lengthwise. (I take advantage of an electrical knife to do that.) Place the uncut facet of every half of bread on a baking pan that has been sprayed with cooking oil. Spoon the herb combination evenly on the 2 higher (minimize) halves of the Italian bread. Next. unfold the cooked chopped onions evenly over the 2 halves of herb-seasoned Italian bread. Now, separate the 1 pound of shaved roast beef and unfold it evenly over the 2 halves of onion-topped bread. Finally, place four slices of provolone cheese on every of the 2 bread halves, overlapping as wanted. Cover the ready sandwich halves loosely with aluminum foil. Place in an oven that has been preheated to 375 levels. Cook for 25 minutes. Remove the foil, flip the warmth as much as 400 levels, and reset your oven from “bake” to “broil” as a way to brown off the highest of the 2 sandwich halves. Brown the sandwich halves for about 10 minutes, or till the cheese seems to be brown and bubbly. Remove from the oven and place on protecting pads in your kitchen counter. If you wish to serve this as an open-face sandwich, simply use a knife and minimize diagonal items, utilizing a meat fork to carry the sandwich regular. Place each bit on a serving platter or on particular person dinner plates. If you want to serve the sandwich as a whole, intact sandwich, place the highest half over the underside half, and minimize into diagonal slices. Make them pretty skinny, as a result of this sandwich is kind of hearty and filling! Place the diagonal slices on a serving platter or on particular person dinner plates. Either means, serve piping scorching! You will take pleasure in this for lunch, however it is usually applicable for dinner and for entertaining. It’s an excellent, flavorful MONSTER sandwich!!! Buon appetito!


NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also obtainable:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both may be ordered from http://www.amazon.com or http://www.createspace.com


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