Leftover Pot Roast Sandwich Recipe

5 from 1 vote

Leftover Pot Roast Sandwich Recipe

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.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, lunch

Keyword: beef, grinder sandwich, horseradish, mayo

Servings:

Calories: 751kcal

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

Provolone, Swiss, mozzarella, or American cheese can be used in place of havarti cheese.

Use tongs or a slotted spoon to add the pot roast to the rolls so excess gravy stays behind. Too much gravy can make the rolls soggy.

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