This recipe gives new life to leftovers, using my World's Greatest Pot Roast to make a Pot Roast Grinder Sandwiches with shredded pot roast, gravy, horseradish and pepperoncini mayo, Havarti cheese and horseradish pickles.JUMP TO RECIPE
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Truth be told, I'm (usually) not a big leftovers person. I like variety in meals (and in life) and find eating the same thing over and over boring. BUT, I also hate wasting food. So one of my favorite things to do is to reinvent my leftovers- enter these Pot Roast Grinder Sandwiches.
My World's Greatest Pot Roast (trust me, it is), makes a TON (especially for just me and my boyfriend), and while I actually don't mind those leftovers, I love to take the shredded beef and reimagine it as a delicious grinder sandwich to keep things interesting.
For the Pot Roast Grinder Sandwiches, I get some great hoagie rolls (sub rolls for those of you not from Philly), and slather them with my homemade Horseradish and Pepperoncini mayo. After the mayo, I throw some sliced Havarti cheese on 'em, layer in some warmed leftover beef and a bit of gravy and wrap the outside of the sandwich in foil. Then you just toss it in the oven for about 5-10 minutes until the roll is slightly crisp and the cheese is gooey and melty. After that, I like to add some sliced horseradish pickles for a little extra kick and some crunch. And voila! You leftovers are transformed into a whole new, delicious dinner.
Pot Roast Grinder Sandwiches with Horseradish and Pepperoncini Mayo
- Food Processor
- 2 hoagie or sub rolls
- leftover pot roast, as desired (1 use about a cup of meat per sandwich)
- 4 slices of cheese, such as Havarti*
Horseradish and Pepperoncini Mayo
- ½ cup mayonaise
- 1 teaspoon horseradish
- 2 pepperoncinis
- 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 sandwiches with foil, leave the meat exposed (we’re just trying to create a protective layer for the rolls so the don’t over toast). 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.
American Cheese or Provolone also work well for this sandwich.
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