Ingredients
- 4 Sub rolls 6 inch
- 2 cups Beef broth
- 12 oz Deli roast beef
- 2 cups Romaine lettuce shredded
- 12 slices Tomato
- 1 tsp Dried oregano
- 4 oz Swiss cheese
- 4 Pickle spears
- 2 oz Potato chips
Remoulade
- 3 tbsp Mayonnaise
- 2 tsp Garlic powder
- 1 tbsp Whole grain mustard
- 1 tbsp Relish
Instructions
- For the remoulade: In a bowl, whisk together the ingredients. Season with salt and pepper to taste, then set aside.
- Lightly toast the bread and spread the remoulade on both halves or serve on the side.
- Bring the broth and roast beef to a low simmer in a saucepan over medium heat for 10 minutes. Remove the beef from the broth.
- Layer the bread with lettuce, tomato seasoned with salt pepper and oregano, roast beef, and cheese.
- Cut in half and serve with pickles and chips.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover them with plastic wrap and gently pound them with a mallet or rolling pin to about 1/4-inch thickness.
Nutrition
Calories: 558kcal | Carbohydrates: 60g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1021mg | Potassium: 833mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3691IU | Vitamin C: 16mg | Calcium: 361mg | Iron: 7mg
Roast Beef Po'Boy
Ingredients
- 4 Sub rolls 6 inch
- 2 cups Beef broth
- 12 oz Deli roast beef
- 2 cups Romaine lettuce shredded
- 12 slices Tomato
- 1 tsp Dried oregano
- 4 oz Swiss cheese
- 4 Pickle spears
- 2 oz Potato chips
Remoulade
- 3 tbsp Mayonnaise
- 2 tsp Garlic powder
- 1 tbsp Whole grain mustard
- 1 tbsp Relish
Instructions
- For the remoulade: In a bowl, whisk together the ingredients. Season with salt and pepper to taste, then set aside.
- Lightly toast the bread and spread the remoulade on both halves or serve on the side.
- Bring the broth and roast beef to a low simmer in a saucepan over medium heat for 10 minutes. Remove the beef from the broth.
- Layer the bread with lettuce, tomato seasoned with salt pepper and oregano, roast beef, and cheese.
- Cut in half and serve with pickles and chips.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover them with plastic wrap and gently pound them with a mallet or rolling pin to about 1/4-inch thickness.
Nutrition
Calories: 558kcalCarbohydrates: 60gProtein: 24gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 1021mgPotassium: 833mgFiber: 5gSugar: 12gVitamin A: 3691IUVitamin C: 16mgCalcium: 361mgIron: 7mg
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