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These hearty sandwiches seem like they came from a restaurant, but they're a cinch to put together. —Tyler Sherman, Williamsburg, Virginia
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Nutritional Facts 1 sandwich equals 571 calories, 21 g fat (4 g saturated fat), 40 mg cholesterol, 1,605 mg sodium, 76 g carbohydrate, 6 g fiber, 27 g protein.
Originally published as Italian Roast Beef Sandwiches in Simple & Delicious April/May 2011, p25
Slicing TomatoesThe best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 14, 2013 by valanddansmith
We loved this sandwich! Used club rolls rather than ciabbatta rolls cause that's what I saw first at the store - don't think it really matters what kind of rolls you use because the toppings are what really makes the sandwich. Definitely wait until right before you assemble the sandwiches to add the dressing to the greens... ours wilted pretty fast. We actually spread a little mayo on our rolls before putting the sandwiches together and I think that I might just mix the Italian dressing and parmesan with a little mayo next time instead of tossing it with the greens. May also add some thinly sliced onion cause I love onion on a sandwich, but this recipe was really pretty much perfect as written!
Reviewed on Sep. 28, 2012 by vieux
Great sandwich but next time I will use thinly sliced leftover roast beef and low sodium dressing. With the parmesan the sodium is through the roof for just one sandwich. 1600 is amost an entire days requirement. Add a bowl of soup and you're done for more than a day.
Reviewed on Mar. 07, 2012 by micheleclow
My family and I really liked this sandwich. I would definately make it again. However, in the magazine and in this picture, it is paired with a cheddar broccoli soup that was just ok. I would definitely look to improve that recipe.
Reviewed on Apr. 11, 2011 by obsessedwithfood
This was a very yummy sandwich. Loved the salad green mixture on it. Would definitely make again.
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