Spicy Roast Beef and Capicola Subs

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 20 G., saturated fats 8 G., proteins 38 G., carbohydrates 46 G., fiber 4 G., cholesterol 87 mg, sodium 1843 mg, sugar 8 G.

A large and juicy sub sandwich can easily become a filling lunch. Fill the bun with a mixture of roasted vegetables and meat, add slices of cheese, and bake until the cheese melts. The secret ingredient in this sandwich is pickled hot cherry peppers and a jar of brine. Sprinkle a little brine over the vegetables, and add the peppers when assembling the sandwich for a pleasantly spicy and tangy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp extra-virgin olive oil
350 g thin slices of roast beef, cut into strips
170 g thin slices of capicola, cut into strips
1 sweet onion, sliced into 0.5cm wide rings.
1 red bell pepper, seeded and cut into 1cm wide strips.
1 yellow bell pepper, seeded and cut into 1cm wide strips.
2 tbsp tomato paste
2 tablespoons brine from a jar of pickled hot cherry peppers + 3 chopped peppers
4 long buns, 20 cm each, cut in half and lightly toasted
110 g thin slices of provolone

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the roast beef and capicola and cook, stirring, until the edges begin to brown, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onion, and bell pepper to the skillet and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.

Push the vegetables to the sides of the pan. Add the tomato paste to the center of the pan and cook, stirring, for a minute, then combine with the vegetables. Add the pepper brine and 0.5 cups of water, bring to a boil, and return the meat to the pan. Cook until the sauce coats the meat and vegetables, about 1 minute.
Divide the meat and vegetables among the buns. Top with cherry peppers and provolone. Bake on a baking sheet until the cheese is melted, about 2 minutes.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Dinner / Fast food / Hot sandwiches / Food Network - recipes

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