THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

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 or hamburger relish. Top with a tablespoon of vinaigrette.