Recipe Baking: STEAK SANDWICH

  4 crusty round or rectangular rolls (each 3-4" long) Refried beans with cheese (directions follow) About 1/4 c. guacamole, homemade or frozen (thawed) 4 thin slices mild onion Canned Mexican red chile or taco sauce Trim any fat or gristle from steak and slice meat thinly across the grain. Split the rolls and spread one side of each with about 1 tablespoon of the refried beans and the other side with about 1 tablespoon of the guacamole. Pile an equal portion of steak on the bean side of each roll; put the onion slice on the guacamole side. Serve the sandwiches open so that sauce can be added according to taste before they are closed. Eat the sandwiches out of hand or with a knife and fork. Makes 4 servings. Refried Beans with Cheese: Heat about 1/4 cup canned refried beans (or homemade) with 2 tablespoons shredded Cheddar cheese (mild or sharp) or Jack cheese and 1 teaspoon butter or margarine. Spread on sandwiches while hot.

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