4 to 6 sandwiches
1 tablespoon vegetable oil
1 pound beef (recommended cuts include side steak, top of the rib, or first-cut brisket)
Kosher or sea salt and freshly ground black pepper
1 16-ounce can tomato sauce
16 ounces cold water
8 to 12 slices rye bread
Grainy mustard or BBQ Sauce
Optional add-ons: lettuce, tomato, or sauerkraut
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This recipe is a wonderful old "stanby" for
a great hearty sandwich..especially with the cornichons or any pickle for that matter!!!
and...substitute or add some salsa...and it'll kick it up a notch!!!