TERIYAKI SANDWICHES

2 pounds boneless chuck steak

¼ cup soy sauce

1 tab. brown sugar

1 tea. ground ginger

1 garlic clove, minced

4 tea. cornstarch

2 tab. water

8 French rolls, split

¼ cup butter or margarine, melted

pineapple rings

chopped green onions

Cut steak into thin bite-size slices. In a slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7 to 9 hours or until meat is tender. Remove meat with a slotted spoon; set aside. Carefully pour liquid into 2-cup measuring cup; skim fat. Add water to liquid to measure 1½ cups. Pour into a large pan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 min. Add meat and heat through. Brush rolls with butter; broil 4-5” from heat for 2-3 min. or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.