Open-Face Italian Beef Sandwiches



1/4 cup white wine vinegar or cider vinegar
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
1 cup sliced baby or regular-size red or yellow sweet peppers
2 square whole grain ciabatta rolls or buns
4 slices provolone cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
Snipped fresh Italian (flat-leaf) parsley

1. Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.
2. Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.
3. Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.

Yield: 4 servings.