the dipper

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• 1 tablespoon italian seasoning
• 1 cup pickled sweet and hot pepper rings
• 1 cup sliced mushrooms
• 2 tablespoons
• 1 cup beef broth
• 2 pounds sliced roast beef
• 4 ciabatta sandwich rolls, sliced horizontally
• 1/4 cup garlic basil spread, divided (see footnote for recipe link)
• 1/4 cup prepared horseradish sauce, divided
• 12 slices swiss cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 500 degrees f (260 degrees c).
• heat olive oil in a large pot or dutch oven over medium heat. cook and stir onion, 1 tablespoon garlic basil spread, and italian seasoning in the hot oil until onion has softened, 4 to 5 minutes. stir in pepper rings and mushrooms; cook and stir until mushrooms have softened, about 5 minutes.
• pour in and bring to a boil, scraping up any browned bits from the bottom of the pan. add beef broth and roast beef and stir until the beef is warmed through, 3 to 4 minutes.
• spread each ciabatta roll with 1 tablespoon garlic basil spread and 1 tablespoon horseradish sauce. top with 3 slices swiss cheese.
• place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes. using a slotted spoon, pile the beef-onion mixture into each sandwich and pour 1 to 2 tablespoons pan juices over the filling. transfer the remaining pan juices to small bowls for dipping.