Open Faced Rump Roast Sandwiches
Yield
1 servingsPrep
10 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beef roast, rump
thinly sliced, leftover |
*
|
| 1 | x |
monterey jack cheese
sliced |
*
|
| 1 | teaspoon |
sweet relish
|
|
| 2 | each |
rye bread
slices |
*
|
| 1 | tablespoon |
salad dressing
coleslaw |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beef roast, rump
thinly sliced, leftover |
*
|
| 1 | x |
monterey jack cheese
sliced |
*
|
| 5 | ml |
sweet relish
|
|
| 2 | each |
rye bread
slices |
*
|
| 15 | ml |
salad dressing
coleslaw |
|
Directions
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 of hamburger relish.
Top with a tablespoon of vinaigrette.
