Pepper and Onion Hot Beef Sandwiches

There's a little bit of chopping to do before you stir the ingredients together for this saucy sandwich. But the cooking time is only 20 minutes.



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Ingredients
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    1   cup 
    thinly sliced red onion
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    1   
    small yellow and/or red sweet pepper, cut into thin bite-size strips
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    2   
    cloves garlic, minced
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    1   tablespoon 
    butter
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    1  16 - 17  ounce package 
    refrigerated cooked beef pot roast with juices
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    1/2  cup 
    lightly packed basil leaves
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    recipe Basil Mayonnaise
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    4   
    Kaiser or onion rolls, toasted
Basil Mayonnaise
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    1/4  cup 
    light mayonnaise or salad dressing
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    2   tablespoons 
    snipped fresh basil
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    freshly ground black pepper


Directions
1.
In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
2.
Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches.
Basil Mayonnaise
1.
In a small bowl stir together light mayonnaise or salad dressing, snipped fresh basil and a dash freshly ground black pepper.

Nutrition information
Per Serving: cal. (kcal) 425, Fat, total (g) 18, chol. (mg) 73, sat. fat (g) 6, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 8, pro. (g) 29, vit. A (IU) 486, vit. C (mg) 45, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, sodium (mg) 784, Potassium (mg) 204, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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