Dilly Beef Sandwiches
- 4 oz. soft-style cream cheese (about 1/2 cup)
- 1/4 c dairy sour cream
- 1/3 c chopped dill pickle
- 2 tsp snipped fresh dillweed or 1/2 tsp. dried dillweed
- 8 slices rye bread
- 12 oz. thinly sliced roast beet, corned beef or pastrami
- 4 lettuce leaves
- 1 large tomato, sliced
For spread, in a small bowl combine cream cheese and sour cream. Stir in pickle and dillweed.
Spread one side of each bread slice generously with the cream cheese spread. Then place a few slices of meat, a lettuce leaf and tomato slice on each side of one-half of the bread slices; top with remaining bread slices, spread side down.