Open faced rump roast sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Thinly sliced leftover rump roast | ||
| Monterey jack cheese; sliced | ||
| Hamburger relish | ||
| Toasted rye bread | ||
| Coleslaw vinaigrette | ||
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
For each sandwich:
Toast a slice of rye bread; spread thinly with butter or margarine, or your favorite lowfat spread. Top with thinly sliced leftover rump roast, a slice of Monteray Jack cheese and a dab or hamburger relish. Top with a tablespoon of vinaigrette.
Recipe by: SF Chronicle; Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998