The F.U.N. Place Recipe Box Archives
Roast Beef Sandwiches
- 8 slices rye bread
- 1/4 cup prepared horseradish
- 3/4 lb. cooked roast beef, thinly sliced
- 1/2 cup ketchup or barbecue sauce
- 4 lettuce leaves
- 4 dill pickle wedges
Spread horseradish over one side of each slice of bread.
Divide sliced roast beef between half the bread slices and
top with ketchup, lettuce and remaining bread slices.
Cut in half diagonally and serve with dill pickle.
(Serves 4)
Posted by Homebound on May 19, 1998
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