Next time you make roast, be sure to save some for this Leftover Pot Roast Sandwich piled high with beef, caramelized onions, and melty Swiss cheese.
This post is sponsored by La Brea Bakery. As always, all opinions are my own.
We have had the most wonderfully long and unseasonably warm fall. I loved it. LOVED it. For once, I actually feel like we’ve squeezed the most out of the season. We’ve visited pumpkin patches and apple orchards, jumped in leaves, and drank cider like it’s our job. But the last few weeks as the temperature hovered in the 50s and 60s, I found myself gazing longingly at the big, cozy sweaters in the back of my closet. For the first time in a long while, I actually feel ready for winter.
I’d be lying if I said my longing didn’t have something to do with the prospect of eating pot roast once a week again. Roast is one of our family’s favorite meals, but it rarely makes an appearance on the menu from March to November. Once the sweaters come out, the Dutch oven does too. It’s time to get our roast on.
Over the years, I’ve experimented with several variations of this meaty, one pot meal. My husband grew up on this Beer Soaked Crock Pot Roast, but this Balsamic and Onion Pot Roast also has a special place in my heart. Whatever version we make, we almost always have leftovers, which is the best possible “problem” to have. I never mind reheating leftover pot roast, but I’ve found an even better solution to using up those leftovers: Pot Roast Sandwiches.
These sandwiches are enough to convince anyone of winter’s merits. Imagine it with me: tender, savory pot roast piled on fresh baked La Brea rolls and smothered in caramelized onions, Swiss cheese, and horseradish mayo. Are you drooling yet? I like to wrap the prepared sandwiches in foil and pop them in the oven or toaster oven for a few minutes so everything melds and melts together into one impossibly savory, meaty, melty, comforting sandwich. The Mr. and I gobbled these up, taking care of that leftover problem in record time.
Feel free to use your favorite roast recipe for this or check out one of our favorites above. You can include the veggies from the roast if you want, or just use the meat. Even if the roast recipe has onions in it, I still recommend adding the caramelized onions. Trust me, that hint of sweetness really puts them over the top!
I have used La Brea breads for my recipes for years (check out The Best Veggie Sandwich), so I was thrilled when I discovered their Take and Bake French Dinner Rolls in the freezer aisle. These soft, chewy rolls with a crackly crust are a great accompaniment for your holiday spread, but they’re also a nice option if you want to bake a few rolls for soup dunking or little sliders like these. You can find the new rolls, along with their mini french baguettes, in the freezer aisle of your local Walmart. To find the rolls near you, just use this store locator, and be sure to visit the La Brea website to get a $1 off coupon! Happy roast season, friends!
Leftover Pot Roast Sandwich
Next time you make a roast, save some for these Leftover Pot Roast Sandwiches. Topped with caramelized onions, cheese, and a little horseradish, this is a whole new way to do leftovers.
- 4 La Brea Bakery Frozen Take and Bake French Dinner Rolls
- 2 teaspoons olive oil
- 1 yellow onion, sliced
- 1 1/2 cups leftover pot roast, warmed (I used this shredded beef recipe)
- 4 slices swiss cheese
- 1/4 cup mayonnaise
- 1 teaspoon whole grain mustard
- 1 teaspoon prepared horseradish
- Preheat the oven to 385 degrees. Place the rolls on a baking sheet and bake according to package directions. Remove from the oven.
- In the meantime, heat the oil in a non-stick skillet over medium low heat. Add the onion slices and toss to coat with the oil. Cook for 20-30 minutes, stirring occasionally, until the onions are soft and golden brown.
- Slice the rolls in half. Pile each one with the pot roast, caramelized onions, and Swiss cheese. In a bowl, whisk together the mayonnaise, horseradish, and mustard. Slather about a Tablespoon of sauce on each sandwich. Wrap the sandwiches in foil (or just cover the baking sheet tightly with foil) and return to the oven for 5-10 minutes, or until cheese is melted and sandwiches are hot. Serve immediately.
This post is sponsored by La Brea Bakery. As always, all opinions are my own. Thanks for supporting the brands that help keep NeighborFood afloat!
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