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Roast Beef Cocktail Sandwiches
1/2 Beef eye round roast, (about 3 lbs.), cooked
3 loaves Pumpernickel bread, (about 12 full slices per loaf)
Dijon mustard or horseradish sauce
Carve cold roast into thin slices.
Sandwich one or two slices of roast between pumpernickel bread and top with Dijon mustard or horseradish sauce.
Cut sandwiches into quarters. Arrange on tray and serve immediately.