"Seasoned cream cheese makes this sandwich a favorite," says field editor Betsey Bishop of Jeffersonton, Virginia.
- 3 tablespoons cream cheese, softened
- Pinch each dill weed, garlic powder and pepper
- 2 slices bread
- 2 slices cooked roast beef
- 3 tomato slices
- Combine cream cheese, dill, garlic powder and pepper; spread on one slice of bread. Top with beef, tomato and remaining bread. Yield: 1 serving.
Originally published as Dilly Roast Beef Sandwich in Taste of Home February/March 1996, p54
Reviews for Dilly Roast Beef Sandwich
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review