GULF COAST ROAST BEEF SANDWICH

GULF COAST ROAST BEEF SANDWICH
GULF COAST ROAST BEEF SANDWICH

Yield Portion Size

24 portions (1 sandwich)
3 lbs
Yellow onion, peeled, cored, diced
3 tbsp
Vegetable Oil
3 quarts
9 cups
Dry white wine
2 tbsp
Salt
4-1/2 tsp
White pepper
6-3/4 lbs
Beef, top round, trimmed
24 ea
Onion rolls
4-1/2 quarts
Iceberg lettuce shredded
3 cups
Sweet pickle chips
1-1/4 cups
Mayonnaise
1/4 cup
Hot sauce
View Nutrition Information

Directions

  1. Step 1

    To make ROAST BEEF: Sauté onions in vegetable oil in an oven-safe pot or rondo for 10 to 15 minutes, or until onions are tender.

  2. Step 2

    Add Angela Mia® Crushed Tomatoes, wine, salt and pepper; bring to a simmer.

  3. Step 3

    Remove from stove and add beef.

  4. Step 4

    Bake at 325°F for 3 hours, or until beef is tender.

  5. Step 5

    Remove beef, reserving cooking liquid; shred beef with fork. Hold beef and cooking liquid separately for service.

  6. Step 6

    To make SPICY MAYONNAISE: Mix mayonnaise and hot sauce until combined.

  7. Step 7

    Refrigerate until service.

  8. Step 8

    To make ONE SANDWICH: In a small skillet, heat 4 ounces (3/4 cup) of beef and 1 cup cooking liquid over high heat for 3 to 5 minutes, or until beef is heated through.

  9. Step 9

    Toast onion roll and place open-faced on a serving plate.

  10. Step 10

    Top rolls with beef and cooking liquid, 3/4 cup shredded lettuce, 1 tablespoon spicy mayonnaise, and 2 sweet pickle slices.

  11. Step 11

    CHEF'S NOTE: Use Angela Mia® No Salt Added Crushed Tomatoes to reduce the sodium contributed by the tomatoes.

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