Recipe - Open Faced Rump Roast Sandwiches

Thinly cut or sliced up leftover rump
roast
Monterey jack cheese; cut or sliced up
Hamburger relish
Toasted rye bread
Coleslaw vinaigrette

THIS IS A LEFTOVER 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 cut or sliced up 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 MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998