Chicago-Style Italian Beef Sandwiches

Ingredients:

• 12 ounces thinly sliced Deli Roast Beef
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 4 slices provolone cheese, halved
• 4 crusty Italian bread rolls (each 6 inches long), split

• 1 cup chopped vegetables such as carrot, celery, cauliflower and red bell pepper
• 1 medium jalapeño pepper, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 6 cloves garlic, minced, divided
• 1 teaspoon dried oregano leaves, divided
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking:

Giardiniera

1. Combine chopped vegetables, jalapeño, vinegar, oil, 3 minced garlic cloves, 1/2 teaspoon oregano, sugar, salt and pepper in medium nonreactive saucepan. Bring to a boil; reduce heat and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from saucepan; set aside.

Deli Roast Beef:

1. Combine broth, remaining 3 garlic cloves and 1/2 teaspoon oregano in same saucepan. Bring to a boil; reduce heat and simmer 5 minutes to blend flavors. Remove broth from heat and immediately add roast beef; stir. Let stand 5 minutes until heated through.
2. Drain vegetables. Drizzle 1 tablespoon broth mixture over roll bottoms. Place 1 slice cheese on bottom half of each roll. Using tongs, divide beef evenly over cheese. Top evenly with vegetables. Close sandwiches. Serve with remaining broth on the side.