Chicago-Italian Roast Beef Sandwich

• 1 (10 1/2 ounce) can au jus sauce
• PER SANDWICH
• 1 sourdough roll
• 4 ounces thin-sliced roast beef (not shaved)
• 1/4 cup giardiniera (hot pickled cauliflower, jalapenos, carrots, celery, red bell peppers)
• 1 slice provolone cheese
• butter

1. In saucepan, heat roast beef in au jus.
2. Coarsely chop jar of giardiniera. (Also called California Hot Mix, which can be found in pickle aisle. I like Mezzetta brand.).
3. Split roll and butter the inside. (Or you can skip this step in lieu of steaming roll in microwave a few seconds.).
4. Heat skillet then place roll, buttered side down, on surface to toast.
5. When inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
6. Top with Provolone and heat in microwave 20-30 seconds until cheese begins to melt. Top with 1/4 cup giardiniera.
7. Enjoy!

sandwich, roll, thin, giardiniera, provolone cheese, butter

Taken from www.food.com/recipe/chicago-italian-roast-beef-sandwich-188930 (may not work)