| 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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