These sandwiches are made with a homemade Balsamic BBQ Sauce and served with an easy Caprese salad.
Directions for: Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad
Ingredients
Balsamic BBQ Sauce1 cup ketchup
2 cloves garlic, finely chopped
2 Tbsp dark brown sugar
2 Tbsp dark amber maple syrup
2 Tbsp Worcestershire sauce
3 Tbsp aged balsamic vinegar
1 tsp smoked sweet paprika
palmful coarsely ground black pepper
1 cup beef stock-in-a-box
1 - 2 lb(s) sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available)
4 crusty italian sub rolls
1 cup giardiniera italian hot pickled vegetables, drained and chopped
Salad2 cups arugula leaves, chopped
4 balls bocconcini, quartered
16 cherry tomatoes, halved
cup basil leaves, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Directions
Balsamic BBQ Sauce1. Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
2. Reheat the sauce over medium-low heat to warm.
3. Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
4. Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
5. Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.
Salad1. Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
2. Reheat the sauce over medium-low heat to warm.
3. Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
4. Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
5. Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.
See more: Beef, Cheese, Italian, Lunch, Main, Tomatoes, Vegetables