| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Beef, Sandwiches | 6 | Servings |
INGREDIENTS
| 1/2 | c | Light Sour Cream |
| 1 | tb | Dijon Mustard |
| 1 | tb | Honey |
| 1 | lb | French Or Italian Loaf Bread |
| Split lengthwise | ||
| 6 | Leaves | |
| 1 | c | Deli Coleslaw, Creamy-Style |
| 1 | lb | Deli Roast Beef — thinly |
| Sliced | ||
| 1 | lg | Tomato — thinly sliced |
| Leaf Lettuce |
INSTRUCTIONS
Combine sour cream, mustard and honey; mix well. Spread on cut slices of bread. Arrange lettuce leaves on bottom half of bread. Spread coleslaw evenly over lettuce leaves. Top withroast beef and tomato. Close with top half of loaf. Wrap in aluminum foil. Rerigerate up to 4 hours. Carry to site in insulated cooler. To serve, cut into slices. Recipe By : Meat Board Test Kitchens File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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