Preheat oven to 350°F. Place bread slices in single layer on baking sheet. Place bell pepper strips on foil-line baking sheet coated with nonstick cooking spray. Bake bread in 350°F oven 10 to 13 minutes, turning once. Roast peppers 10 to 15 minutes or until lightly browned. Set aside.
Cooking Tip: One half cup jarred roasted red peppers, thinly sliced, may be substituted for fresh red bell pepper and omit roasting peppers in this step.
Meanwhile, place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil, and salt; process just until blended.
Spread Chimichurri Sauce evenly on one side of each bread slice; top evenly with pot roast and red pepper strips. Top each bread slice with cheese. Place on baking sheet. Bake in 350°F oven 7 to 10 minutes or until beef is heated through and cheese is melted.
Nutrition information per serving, using beef pot roast, 1 slice of cheese and fresh bell peppers: 458 Calories; 135 Calories from fat; 15g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 72 mg Cholesterol; 886 mg Sodium; 41 g Total Carbohydrate; 2.9 g Dietary Fiber; 38 g Protein; 6 mg Iron; 6.7 mg NE Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 47.4 mcg Selenium; 104.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Filed Under:Burgers, Sandwiches & Wraps