Yay! Here's another easy weeknight dinner your family will go crazy for: Open-Face Italian Beef Sandwiches. This ground beef version of an Italian Classic is flavorful and fast - my guys gave them a big "thumbs up".
1/2cupdry red wine, such as Crooked Post Winery’s Pinot Noir
14oz.can diced tomatoes, undrained
kosher salt and black pepper, to taste
8 slices frozen garlic Texas Toast
Preheat the oven to 400 degrees F.
In a large skillet over medium heat, cook the ground beef with the green pepper, onion, and garlic until the meat is no longer pink, 8-10 minutes, crumbling the meat as it cooks; drain all fats.
Stir in the red wine, bringing the meat mixture to a high simmer over medium high heat; cook until the wine is reduced by half, 2-3 minutes. Stir in the tomatoes and tomato paste, returning the mixture to a high simmer once more. Reduce the heat and simmer, uncovered, until the meat mixture is nicely thickened, stirring occasionally; season to taste with salt and pepper, as desired.
Meanwhile, place the Texas toast slices onto a foil-lined baking sheet; bake until lightly golden brown, 8-10 minutes.
To serve, spoon the prepared warm beef mixture onto the toast, then top with a slice of cheese. Bake 2-3 minutes longer or until the cheese is nicely melted. Serve at once.
*If you prefer to make this recipe without the wine included as an ingredient, you may substitute beef broth.*These sandwiches would also be delicious using leftover cooked shredded beef (such as a cooked and shredded chuck roast or arm roasin place of the ground beef.**If you want to make these Italian Beef sandwiches truly authentic, top them with pepperoncini and sliced green olives before serving! www.ChefAlli.com
Course: Main Course
Keyword: Crooked Post Winery, open-face sandwich, sub sandwiches