Argentinean Beef Melt
Try this open-faced beef sandwich with shredded Pot Roast or Brisket, served on crusty bread with Chimichurri, red bell pepper, and provolone. Give it a try.
Ingredients
- 12 ounces cooked beef pot roast or brisket, shredded
- 4 slices crusty bread (about 6 x 3 x 1/2-inch)
- 1 medium red bell pepper, cut into 1/4-inch thick strips
- 4 slices reduced-fat or regular provolone cheese
- 3/4 cup packed fresh parsley, chopped
- 2 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
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