| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Cheese, Sandwich, Sf chronicl | 1 | Servings | |
INGREDIENTS
| Thinly sliced leftover rump roast | ||
| Monterey jack cheese; sliced | ||
| Hamburger relish | ||
| Toasted rye bread | ||
| Coleslaw vinaigrette |
INSTRUCTIONS
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@moseleygroup.com> on Jan 4, 1998
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