Mini Italian Beef Sandwiches with Pepperoncini Slaw
These little beef sandwiches make a great appetizer for a party. And you can put them together in just 20 minutes.
Ingredients
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1 17-oz. pkg. refrigerated cooked beef roast au jus
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2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
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1 tsp. dried Italian seasoning, crushed
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1/8 to 1/4 tsp. crushed red pepper
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2 cups shredded cabbage with carrot (coleslaw mix)
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1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
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16 2- to 3-inch rolls, split
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Pepperoncini salad peppers (optional)
Directions
1.
Place beef mixture in a medium saucepan, breaking up any large pieces. Add peppers, 1/2 teaspoon Italian seasoning, and crushed red pepper. Heat through just to boiling.
2.
Meanwhile, in a medium bowl combine coleslaw mix, 1/2 cup chopped pepperoncini and liquid, and remaining 1/2 teaspoon Italian seasoning.
3.
To serve, use a slotted spoon to divide meat mixture among roll bottoms. Top each with coleslaw mixture; add roll tops. Serve with additional pepperoncini peppers, if you like. Makes 16 sandwiches.
Nutrition information
Calories 109, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 16 mg, Sodium 322 mg, Carbohydrate 13 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 3%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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