Maggiano's Little Italy Italian Beef Sandwich
1 (3 x 24-inch) loaf French baguette bread
1 1/2 pounds roast beef, thinly sliced
1 whole onion, thinly sliced
1 whole red pepper, thinly sliced
1 whole pepperoncini, thinly sliced
1/2 pound mushrooms, thinly sliced
2 cups grated mozzarella cheese
2 quarts water
6 cubes beef bouillon
2 whole pepperoncini
Dissolve the bouillon cubs in water, bring to a simmer. Add the
pepperoncini, simmer 5 minutes and place in a chafing dish or keep
hot.
Quick-saut� the mushrooms, onions, peppers and pepperoncini. Set
aside.
Split open the bread.
Place the sliced roast beef in the broth and stir to heat.
Remove meat from broth with tongs and place in the baguette. Top
with the mushroom, onion, peppers, pepperoncini and grated
mozzarella cheese. |