This is one of those easy to make but crazy good sandwiches. With a fun dip that you can spread over toasty buns and delicious slices of beef - you're crowd will be coming back for more!
3ozdiced green chilesdrained and minced (about half of a 7oz can)
2slicesbaconcooked until crispy and chopped into small pieces
2clovesgarlicminced
Salt and pepper
4ozshredded pepper jack cheese
1ozcheddar cheese
For the Beef melts:
8fresh soft deli rolls
4lbsPrime Fresh Roast Beef
16slicesthick cut baconcooked and drained
Mayo
Green leaf lettuce
Red onionsliced thin
Tomatoif desired
Instructions
Preheat the oven to 300 degrees F.
For the Jalapeno Dip:
Mix the cream cheese, mayo, diced green peppers, bacon, and garlic into a large bowl. Season with salt and pepper and add about half of the shredded pepper-jack cheese.
Spoon into an oven safe baking dish and top with the remaining pepper-jack and cheddar cheese.
Bake until bubbling, about 30 minutes.
With the dish still in the oven, turn the oven to broil to brown the cheesy top layer, 2 to 5 minutes.
Remove from oven and allow to cool a few minutes.
For the Sandwiches:
Preheat the oven to 400 degrees F.
Toast the buns.
If desired, spread a thin layer of mayo on the bottom bun. Add the green leaf lettuce, and large folded piles of lunch meat.
Place the red onion, tomato, and bacon on top.
Spread a heaping tablespoon of the jalapeno popper dip onto the remaining bun top and cover to coat. Add more jalapeno dip if desired.
Top the sandwiches and secure with a toothpick.
On a clean baking sheet, slide the sandwiches into the oven just to warm everything and melt the dip over the beef a little more.