BBQ Beef Salad Sandwiches

Ingredients:

3-pound boneless beef eye of round roast

8-ounce carton plain yogurt

1/4 cup finely chopped green onion

1/2 teaspoon dried dillweed

1 teaspoon pepper

1/2 teaspoon garlic powder

4 sandwich rounds marinated vegetable toss

Procedure:

• Cut two 1-inch-thick slices of meat (8 ounces each) off roast. Seal, label, and freeze remaining meat for another use. In a small bowl combine yogurt, onion, and dillweed. Cover and chill 3 to 24 hours.

• Combine pepper and garlic powder. Sprinkle one-fourth of the pepper mixture onto one side of each beef slice. Rub and press into surface of meat. Rub remaining pepper mixture onto other side of each beef slice. Let stand 30 minutes. Grill over medium-hot coals to desired doneness, turning once. (Allow 15 to 20 minutes total time for medium.) Or, broil 3 inches from heat. (Allow 12 to 14 minutes total time for medium.) Cover and chill beef for 3 to 24 hours.

• To serve, thinly slice beef into bite-size strips. For each sandwich, spread some yogurt mixture on inside of a Sandwich Round. Place some sliced beef and Marinated Vegetables Toss on half of the round. Fold over. Pass remaining yogurt mixture. Serves 4.

• Sandwich Rounds: In a large mixing bowl combine yeast from one 13 and 3/4-ounce package hot roll mix and 1 cup warm water (110 to 115 degrees); stir till dissolved. Stir in flour from roll mix. Turn out onto a floured surface. Knead 1 to 2 minutes. Cover and let rest 15 minutes. Divide dough into 8 portions. With lightly floured hands roll each portion into a smooth ball. Cover and let rest 10 minutes. On a floured surface flatten 1 ball of dough without creasing dough. Lightly roll dough into a 7-inch round, turning dough over once. Do not stretch or crease dough. Bake, 2 at a time, in a 450 degrees oven for 4 minutes or till softly set. Turn over and bake for 3 to 4 minutes more. Place in a paper bag at once to soften. Repeat with remaining dough. Wrap individually in moisture- and vaporproof wrap. Label and freeze. To use, let thaw 1 hour. Makes 8.

• Marinated Vegetable Toss: Combine 1 pint fresh mushrooms, chopped; 2 large tomatoes, chopped; and 1/2 cup sliced green onion. In a screw-top jar combine 1/2 cup salad oil; 1/2 cup dry white wine; 2 tablespoons vinegar; 2 teaspoons sugar; 1 teaspoon dried basil, crushed; and 1/2 teaspoon salt. Cover and shake well. Pour over and toss with vegetables. Cover and chill for 3 to 24 hours. stirring occasionally. Before serving, drain vegetables well. In a bowl toss vegetables with 8 ounces of fresh spinach, torn. Serve with BBQ Beef Salad Sandwiches. Makes 4 to 6 servings.

Enjoy!