Friday, February 29, 2008

3 Meal Series Part 3: Open Faced Beef Melts

Prep: 15 minutes
Yield: 4 servings

9 oz sliced pot roast
1 cup gravy
4 slices Texas Toast, lightly toasted
4 slices cheddar or swiss cheese

In a large skillet heat pot roast and gravy until heated through. Spread toast on broiler pan, Divide pot roast slices evenly among toast. Spoon most of the gravy over the meat and top each sandwich with a slice of cheese. Broil 1 minute or until cheese is melted.

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