Toasted Beef Rolls
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 pound cooked beef
1/2 cp shredded sharp American cheese
1/4 cp mayonnaise
1/2 tsp salt
1/4 tsp pepper
12 thin slices fresh bread
softened butter or margerine
1 - Combine beef, cheese, mayonnaise, salt, and pepper, mixing smoothly together.
2 - Cut crusts from bread.
3 - Spread slices with softened butter or margerine.
4 - Spread with meat mixture.
5 - Roll each slice up as for jelly roll and place seam side down in pan lined withn waxed paper.
6 - Cover rolls with waxed paper with damp towel on top.
7 - Chill 1 or 2 hours.
8 - To serve, place rolls in shallow baking pan, brush with melted butter or margerine, broil under
moderate heat until lightly toasted..
9 - Serve hot.
Makes 12 rolls.
An excellent end for leftover pot roast, flank steak, roast beef--the
sweet meat cut from the bones of a standing rib roast.