Thanks to Benedictine University Dietetic Intern Danielle DeGroot for sharing this recipe. Danielle says: “[This is] a great lunch or dinner for your kids…sweet peppers are a crunch favorite your kids can enjoy in the sandwich and munch on as your prepare them!”
Editor’s note: If you don’t have enough basil on hand, use it first in the mayonnaise and whatever is left over can be added to the sandwiches.
1/4 cup light mayonnaise or salad dressing
2 tablespoons snipped fresh basil
1 dash freshly ground black pepper
1 cup thinly sliced red onion
1 small yellow and/or red sweet pepper, cut into thin bite-size strips
2 cloves garlic, minced
1 tablespoon margarine
16 ounces leftover cooked beef pot roast with juices
1/2 cup lightly packed basil leaves
4 Kaiser or onion rolls, toasted
In a small bowl stir together mayonnaise, basil and black pepper; refrigerate until ready to use.
In a large skillet cook onion, sweet pepper, and garlic in hot margarine over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces.
Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops and serve.