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Rye bread with beef and mustard pickle

Recipe from: 6/3/1999 12:00:00 AM
Ingredients 6
Servings 8


  • 8
    slices of rye bread, lightly buttered
  • a few lettuce leaves, washed and dried
  • 8
    slices of roast beef
  • 6
    pickled onions, sliced
  • 250
  • salt and ground black pepper


Arrange the lettuce leaves and meat on the bread with the piccalilli on top. Garish with onion rings. Season to taste and serve. Makes eight slices.

Read more on: beef

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