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Roastbeef sandwich by Jane Smith

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  • Roastbeef sandwich by Jane Smith

    By Jane Smith

    ROAST BEEF SANDWICH

    * Roast a chunk of beef (cross rib cut, watermelon cut are good)

    just to rare (internal temperature about 130F - 140F; ie. about 17 minutes per pound of meat at 325F oven) and let cool.

    * wrap with plastic, save in the coldest place of the refrigerator.

    * when ready to serve, thinly slice few pieces + lettuce + tomato slices + salt + mayonaise on 1 side of the bread = a very tasty roast beef sandwich.

    A great thing for after school snack or lunch.
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