Argentinean Beef Melt

Open your heart to the open-faced sandwich. Shredded Pot Roast or Brisket, piled high on crusty bread with tangy Chimichurri, red bell pepper and provolone.

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

Instructions

1. Preheat oven to 350°F. Place bread slices in single layer on baking sheet. Place bell pepper strips on foil-line baking sheet coated with nonstick cooking spray. Bake bread in 350°F oven 10 to 13 minutes, turning once. Roast peppers 10 to 15 minutes or until lightly browned. Set aside.

   Cook's Tip: One half cup jarred roasted red peppers, thinly sliced, may be substituted for fresh red bell pepper and omit roasting peppers in this step.

2. Meanwhile, place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil, and salt; process just until blended.

3. Spread Chimichurri Sauce evenly on one side of each bread slice; top evenly with pot roast and red pepper strips. Top each bread slice with cheese. Place on baking sheet. Bake in 350°F oven 7 to 10 minutes or until beef is heated through and cheese is melted.