Yield: 1 Servings
|\N \N||Thinly sliced leftover rump roast|
|\N \N||Monterey jack cheese; sliced|
|\N \N||Hamburger relish|
|\N \N||Toasted rye bread|
|\N \N||Coleslaw vinaigrette|
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