1
pimiento morrón verde, cortado en tiritas de 1/2 pulgada
1
pimiento morrón rojo, cortado en tiritas de 1/2 pulgada
1
cebolla chica, en gajos
1/2
taza de aderezo para ensaladas, estilo italiano cremoso
1
pan estilo italiano (aproximadamente 12 pulgadas de largo), partido a la mitad a lo largo
4
rebanadas (6 oz) de queso estilo provolone rebanado y cortado en cuartos
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Instrucciones
1
Precalienta el horno a broil (dorar). En un sartén de 12 pulgadas de diámetro con teflón, cocina la carne, los pimientos y la cebolla a fuego medio alto de 5 a 7 minutos, revolviendo frecuentemente, o hasta que la carne este bien cocida. Escurre la grasa sobrante. Agrega 1/4 taza del aderezo.
2
Unta el resto del aderezo en ambos lados interiores del pan. Coloca las mitades abiertas en una charola para horno larga. Hornea en broil de modo que la parrilla quede de 4 a 6 pulgadas de la parte superior del horno y hornea durante 2 a 4 minutos a que este tostado o dorado el pan.
3
Agrega uniformemente la carne y los pimientos encima del pan. Luego agrega el queso. Hornea de nuevo en broil de 2 a 3 minutos o hasta que el queso este derretido. Corta cada mitad en 2 piezas.
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