Open faced rump roast sandwiches

Yield: 1 Servings

Measure Ingredient
\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

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