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Chicago-Italian Roast Beef Sandwich

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.6877
Energy (kCal)237.68
Carbohydrates (g)0.5992
Total fats (g)12.0889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    au jus sauce 1 can - - - -
    1 sourdough - - - -
    roast beef 4 ounces thin-sliced shaved 139.4 0.0 24.5253 4.6353
    giardiniera cauliflower 1/4 cup pickled - - - -
    provolone cheese 1 slice 98.28 0.5992 7.1624 7.4536
    butter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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