If you've roasted a yummy standing rib or sirloin roast and have lots of yummy leftovers, treat yourself to these wonderful sandwiches. This is also terrific with deli pastrami or ham.
Serves: 1
Prep.Time: 15 minutes
3 slices firm white or rye bread -- lightly toasted
1/4 pound cooked roast beef, rare -- thinly sliced
2 slices Muenster cheese
3 slices bacon -- cooked
1/2 cup shredded lettuce
1/4 cup Thousand island salad dressing
Sliced tomato
Sliced onion
Dill pickle spears
Preheat oven to 400 degrees. Divide roast beef in half and place on a cookie sheet. Top each portion of beef with a slice of cheese and bake until cheese melts and roast beef is warm. Remove from oven and assemble sandwich as follows:
Spread all 3 slices of bread evenly with dressing. On 1 slice, add a portion of roast beef. Top with lettuce and another slice of bread with dressing. Add another portion of roast beef, lettuce, bacon, and finally 3rd piece of toast with dressing. Secure with toothpicks and cut in half. Serve with sliced tomato, sliced onion and pickle spears.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved