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Italian Joes on Texas Toast

This is ideal for a weeknight on the go. If you double the tomatoes, tomato paste, meat and wine, you'll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 1 small green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (11-1/4 ounces) frozen garlic Texas toast
  • 8 slices part-skim mozzarella cheese

Directions

  • Preheat oven to 425°. In a large skillet, cook and crumble beef with green pepper, onion and garlic over medium-high heat until meat is no longer pink, 5-7 minutes; drain. Stir in wine. Bring to a boil; cook until wine is reduced by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer, uncovered, until mixture is thickened, 2-3 minutes, stirring occasionally.
  • Meanwhile, place Texas toast on a foil-lined 15x10x1-in. pan; bake until lightly browned, 8-10 minutes.
  • Spoon beef mixture onto toast; top with cheese. Bake until cheese is melted, 3-4 minutes. Serve immediately.
Nutrition Facts
1 open-faced sandwich: 353 calories, 19g fat (7g saturated fat), 58mg cholesterol, 626mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 22g protein.

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