SPICY ITALIAN BEEF OPEN FACE SANDWICH
Steps:
- 1. Trim fat from beef and discard. Cut beef to fit in 4.5 quart slow cooker, if necessary. 2. Use about 10 pepperoncini, pull off stems, discard. ADD pepperoncini, broth, beer, onion and herb blend to slow cooker, do not stir. Cover cook on LOW 8 to 10 hours. 3. Remove beef from cooker, shed with 2 forks. Return shredded beef to cooking liquid mix well. 4. Slice bread to desired thickness. Butter one side and toast butter side down in heavy pan on medium heat until crisp. 5. Preheat broiler. Place toast soft side up on oven proof plate. Top with beef, sauce, pepperoncini and cheese slices. Broil until cheese melts. Serve immediately.
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