When shopping for you canned green chilies, you pretty much have two options (or at least I did at the 3 stores I hit.) Either the 7 oz can or the 27 oz can. If you are big fan of the chilies, go big or if you can use them in another dish. Otherwise, stick with the 7 oz and cut the chilies in half and layer them thinly.
My taste testers loved the sandwich. One wanted mayo added to it, so if you like your sandwiches wet, add your favorite mayo.
Hot Beef Chili-Jack Sandwiches
- 1 pound RARE deli roast beef
- 1 can (15oz) low-sodium beef broth
- 8-12 thick slices of Monterrey Jack cheese
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/4 tsp granulated garlic
- 1 bay leaf.
- 1 can whole green chilies
In a sauce pan, warm the broth and add the pepper, thyme, garlic and bay leaf.
Bring to a simmer.
Drizzle some broth on the inside of the bread.
Add the beef on a per sandwich basis to the broth and immediately remove.
Layer on to the bread.
Add two (or more slices) slices of cheese atop the meat.
Add green chilies on top of the cheese.
Close your sandwich and place on your baking sheet.
Continue to assemble each sandwich.
Place in broiler for about a minute.
Allowing the cheese to begin to melt and the outer bread to toast.
Cut and serve.