These leftover pot roast sandwiches turn tender shredded beef and gravy into a quick 20 minute dinner with toasty hoagie rolls, melty Havarti cheese, and horseradish pepperoncini mayo.
JUMP TO RECIPEAs a Philly-based home cook who loves turning leftovers into easy new meals, I make these grinder-style pot roast sandwiches when I want leftover pot roast to feel completely new and exciting the next day.
I get some great hoagie rolls (sub rolls for those of you not from Philly), and layer them up with a flavorful and easy horseradish-pepperoncini mayo, cheese, and shredded pot roast to transform leftovers into a whole new, delicious sandwich shop style dinner.
I’m not always a leftovers person, but I really hate wasting food. These pot roast grinder sandwiches are my favorite way to make leftover beef feel brand new.
Reader note: ‘Excellent.’ - Tom F.
Table of Contents
- Why You’ll Love These Pot Roast Sandwiches
- Pot Roast Sandwich Ingredients
- Best Bread and Cheese for Pot Roast Sandwiches
- Pot Roast Sandwich Assembly
- How to Keep Pot Roast Sandwiches from Getting Soggy
- Topping Ideas and Variations
- What to Serve with Pot Roast Sandwiches
- Storage and Reheating
- More great sandwich recipes
Why You’ll Love These Pot Roast Sandwiches
Ready in about 20 minutes! These Pot Roast Sandwiches are easy to throw together for a quick and easy meal. Foil-wrapping them loosely before putting them in the oven keeps the rolls crisp without drying out the beef.
Great for leftovers. This sandwich uses leftover pot roast and gravy in a whole new way, for a sandwich-shop feel at home! It's also easy to scale up or down for a quick lunch, family dinner, or for game day hosting.
Tangy mayo spread. The horseradish pepperoncini mayo adds tangy heat and acidity to the rich pot roast and cheese for a perfectly balanced bite.
Pot Roast Sandwich Ingredients
Leftover pot roast: Use shredded pot roast, with just enough gravy added to keep it juicy. Avoid adding too much liquid to the roll when building your sandwiches, or they can get soggy.
Havarti cheese: Havarti cheese melts smoothly in the oven, and balances the sharp and tangy horseradish mayo. Havarti is my favorite for these sandwiches, but deli sliced provolone, Swiss, mozzarella, or American cheese also melt well.
Hoagie rolls: A sturdy, yet soft roll is best because it can hold warm beef and gravy without falling apart. Avoid overly soft rolls that can soak up too much liquid while baking.
Best Bread and Cheese for Pot Roast Sandwiches
Hoagie rolls or soft and sturdy sub rolls work best for these pot roast sandwiches because they hold the beef and gravy without getting too tough and dry during baking.
Pot Roast Sandwich Assembly
The key to the best pot roast sandwiches is to warm the beef first in a small saucepan with a bit of gravy to keep it juicy, without sogging out the roll.
Wrapping the outside of the sandwich loosely in foil protects the bread while the cheese melts, giving you a warm and gooey sandwich with crisp edges.
Below is a step-by-step assembly guide for the perfect pot roast sandwich, every time!
How to Keep Pot Roast Sandwiches from Getting Soggy
To keep the rolls from getting soggy while baking the sandwiches, warm the pot roast separately and use tongs or a slotted spoon to transfer the beef to the rolls. Bake the sandwich just long enough for the cheese to melt fully.
Topping Ideas and Variations
Add-ons. Try adding caramelized onions, pickled red onions, sautéed thinly sliced mushrooms, or (my favorite) extra pepperoncini peppers.
Extra heat. For more spice, add extra horseradish to the mayo before blending.
Dip it. For a French Dip style, use less gravy in the sandwich, and serve a cup on the side for dipping.
Leftover Pot Roast Sandwich Recipe
Equipment
- food processor, blender, or immersion blender
Ingredients
- 2 hoagie or sub rolls
- 2 cups leftover pot roast with gravy, (I use about a cup of meat per sandwich)
- 4 slices havarti cheese
- pickles (optional)
Horseradish and Pepperoncini Mayo
- ½ cup mayonaise
- 1 teaspoon horseradish
- 2 pepperoncinis, (plus more for sandwiches, if desired)
Instructions
- Preheat Oven to 350 degrees. 2. Warm pot roast in a small sauce pan or microwave until just warmed through (does not need to be HOT) and set aside. 3. Make your mayo. Add all mayo ingredients to food processor and pulse until completely combined and mostly smooth. 4. Cut your rolls and slather inside of rolls with the mayo. Layer 2 slices of cheese per roll and layer meat on each roll (careful not to add too much gravy so it doesn’t get soggy). Wrap the sides and bottom of each sandwich loosely in foil, leaving the top slightly open so the bread does not over-toast while the cheese melts.5. Place the wrapped sandwiches on a cookie sheet and bake, 5-10 minutes, or until roll is slightly crisp and cheese is melty. Add pickles and more mayo, if desired, and serve.
Notes
Soft hoagie or sub rolls work best, so they don't become too tough in the oven .
Reheat the beef gently before assembling the sandwiches.
Nutrition
What to Serve with Pot Roast Sandwiches
These pot roast sandwiches are filling enough on. their own for dinner, but they go great with crispy French fries, a side of chips and pickles, or along side a simple salad.
Storage and Reheating
For best results, do not store assembled sandwiches, since the rolls can soften and get soggy as they sit in the fridge.
Reheat the beef gently in a saucepan over low heat with a little gravy, or microwave, then assemble and bake the sandwiches fresh when you're ready to eat them.
More great sandwich recipes
If you love this Pot Roast Grinder Sandwich, you'll love these tasty sandwiches, too!
My Hot Pastrami sandwich recipe, with deli sliced pastrami, melted Swiss cheese, and Russian dressing!
A Philly classic, my easy Slow Cooker South Philly Pork sandwich is great for parties, or an easy dinner!
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Tom Farnell says
Excellent