Spicy Drowned Beef Sandwiches

• 40 min
• 4 SERVINGS
• 410 Cal
• 32 g Protein

Ingredients:

• 12 ounces thinly sliced low-sodium Deli Roast Beef, cut into 1/2" strips
• 2 teaspoons olive oil
• 1 cup thinly sliced onion
• 1/2 cup thinly sliced jalapeño pepper (about 1 jalapeño pepper)
• 3/4 cup salsa verde, divided
• 1/2 cup no-salt-added tomato sauce
• 1 to 2 teaspoons chopped chipotle peppers in adobo sauce
• 1 tablespoon fresh lime juice
• 8 whole wheat slider buns

Cooking:

1. Heat oil in large nonstick skillet over medium heat until hot. Add onion and jalapeño pepper; cook 5 to 7 minutes until tender, stirring occasionally. Add roast beef; cook 3 minutes, stirring frequently. Stir in 1/2 cup salsa verde; cook 2 minutes or until heated through, stirring frequently.
2. Meanwhile, to prepare dipping sauce, combine tomato sauce, remaining 1/4 cup salsa verde, chipotle pepper and lime juice in small sauce pan. Heat over low 5 minutes, stirring occasionally. Keep warm.
3. Divide beef mixture evenly among slider buns. Close sandwiches. Using panini press or double griddle on medium-high heat, grill sandwiches in batches 5 to 7 minutes until toasted on both sides. Serve sandwiches with warm dipping sauce.
Cook's Tip: If you don't have a panini press or double-side griddle, you may grill the sandwiches in batches in a skillet over medium-high heat. Place a second heavy skillet on the sandwiches and press it down to compress the sandwiches.