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The deli roast beef in this sandwich is flavored with citrus, garlic and cumin, giving it a Cuban flair.
Preparation Time:
15 min.
Cooking Time:
6 min.
Broiling Time:
1 min.
Servings: 4 sandwiches
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| 1/2 |
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cup orange juice
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| 1 |
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tablespoon lime juice
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| 1 |
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teaspoon finely chopped fresh garlic
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| 1/2 |
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teaspoon ground cumin
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| 1/2 |
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teaspoon dried oregano leaves
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| 1/2 |
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teaspoon salt
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| 1/8 |
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teaspoon pepper
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| 8 |
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(1-ounce) slices deli roast beef, cut into 1/2-inch strips
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| 4 |
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poorboy rolls, split, toasted
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| 8 |
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red onion rings
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| 4 |
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green bell pepper rings
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| 4 |
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(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Provolone Cheese, cut in half |
Combine orange juice, lime juice, garlic, cumin, oregano, salt and pepper in 10-inch skillet. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Add roast beef. Continue cooking until heated through (3 to 4 minutes).
Heat broiler. To assemble each sandwich, place bottom half of roll onto ungreased baking sheet, cut-side up. Spoon 1/2 cup beef mixture onto bottom half of roll; top with 2 onion rings, 1 pepper ring and 2 halves cheese. Repeat with remaining ingredients.
Broil 4 to 6 inches from heat until cheese is melted (1 to 2 minutes). Place top half of roll over cheese.
| 1 sandwich |
| Calories |
350 |
| Fat |
11 g |
| Cholesterol |
50 mg |
| Sodium |
930 mg |
| Carbohydrate |
40 g |
| Dietary Fiber |
3 g |
| Protein |
26 g |
11651 Copyright © 2000 Land O'Lakes
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