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8 slices rye bread or hard
rolls, cut in 1/2
1/2 c. barbecue or chili sauce
1 medium dill pickle, sliced
(4 slices)
1 lb. sliced cooked roast beef
4 thin slices onion

Arrange 4 slices rye or bottoms of hard rolls on a glass
tray. Top with half the roast beef and spread with chili
sauce. Place onion and pickle slices on top of chili sauce.
Cover with remaining beef. Close sandwiches with 4 bread
slices or roll tops. Wrap sandwiches individually in paper
towels or napkins. Microwave on Low for 4 1/2 to 6 minutes.
Let set 1 minute and serve right away.

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