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Open face Italian beef sandwich

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  1. Reheat the Beef:
    • In a saucepan, gently reheat the sliced beef in the Au Jus over medium heat until warmed through. Be careful not to overcook the meat.
  2. Toast the Buns:
    • Slice the buns in half and toast them lightly until they are golden and crisp. This can be done in a toaster, under a broiler, or on a skillet.
  3. Assemble the Sandwich:
    • Place the toasted bun halves on a plate.
    • Pile the warm, juicy beef high on the bottom half of the bun. Use tongs or a slotted spoon to let excess Au Jus drip off.
  4. Add Giardiniera:
    • Top the beef generously with hot giardiniera for a spicy, pickled crunch. Adjust the amount to your taste preference.
  5. Serve:
    • Serve the open-faced sandwich immediately, with extra Au Jus on the side for dipping if desired.
    • Accompany with a side of seasoned fries or a simple salad to round out the meal.
  • Author: Lucas Krammes
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