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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
This recipe is:
Quick
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 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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