Mini Italian Beef Sandwiches with Pepperoncini Slaw | Midwest Living
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Mini Italian Beef Sandwiches with Pepperoncini Slaw

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Mini Italian Beef Sandwiches with Pepperoncini Slaw

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  • Makes: 12 servings
  • Yield: 16 sandwiches
  • Start to Finish 20 mins

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These little beef sandwiches make a great appetizer for a party. And you can put them together in just 20 minutes.

Ingredients

  • 1 17 - ounce package refrigerated cooked beef roast au jus
  • 2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/8-1/4 teaspoon crushed red pepper
  • 2 cups shredded cabbage with carrot (coleslaw mix)
  • 1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
  • 12 2 - 3 - inches rolls, split
  • Pepperoncini salad peppers (optional)

Directions

  1. Place beef mixture in a medium saucepan, breaking up any large pieces. Add peppers, 1/2 teaspoon Italian seasoning, and crushed red pepper. Heat through just to boiling.
  2. Meanwhile, in a medium bowl combine coleslaw mix, 1/2 cup chopped pepperoncini and liquid, and remaining 1/2 teaspoon Italian seasoning.
  3. To serve, use a slotted spoon to divide meat mixture among roll bottoms. Top each with coleslaw mixture; add roll tops. Serve with additional pepperoncini peppers, if you like. Makes 16 sandwiches.

Nutrition Facts

(Mini Italian Beef Sandwiches with Pepperoncini Slaw)

Servings Per Recipe 12, fiber (g) 1, sodium (mg) 347, chol. (mg) 21, sat. fat (g) 1, Polyunsaturated fat (g) 1, iron (mg) 1, Monosaturated fat (g) 1, sugar (g) 4, Fat, total (g) 4, Trans fatty acid (g) 1, calcium (mg) 55, Riboflavin (mg) 0, Potassium (mg) 39, pro. (g) 10, Thiamin (mg) 0, carb. (g) 18, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 29, vit. A (IU) 206, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 148, vit. C (mg) 8

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