The Dipper recipe
All Recipes Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs RecipesIngredients
- 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 Marsala wine 1 cup beef broth 2 pounds sliced roast beef 4 ciabatta sandwich rolls, sliced horizontally ¼ cup garlic basil spread, divided (see footnote for recipe link) ¼ cup prepared horseradish sauce, divided 12 slices Swiss cheese, divided
Nutrition Info
- 976.2 caloriescarbohydrate: 123.1 gcholesterol: 93.7 mgfat: 28.4 gfiber: 7.3 gprotein: 55.5 gsaturatedFat: 11.2 gservingSize: -sodium: 2723 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions The Dipper
Directions
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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 Marsala wine 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.