If leftover Mississippi pot roast is sitting in your refrigerator, congratulations: you are deliriously close to one of the best sandwiches of your life. If you don't have leftover Mississippi pot roast in your refrigerator, let this be your invitation. An easier recipe does not exist and the rewards are 1000% greater than the effort.
These open-face pot roast sandwiches are one of those situations where the leftovers might be even better than the original meal.
Thick slices of toast are slathered with herbed mayonnaise, piled high with caramelized onions, tender pot roast, melty Gruyere, and a handful of dark leafy greens, which makes the whole thing feel slightly more responsible than it otherwise has any right to.
They're fast, wildly flavorful, cheesy, and a very good argument for making extra pot roast on purpose.
By the way, if you're lucky enough to have enough leftover pot roast for TWO meals, this leftover pot roast soup is my other favorite way to use all that deliciousness up.
Recipe creation, development, and writing by Rebecca Blackwell.
Recipe testing and photography by Anne Blackwell.
Ingredients needed to prepare this recipe
- Leftover Mississippi Pot Roast, or any kind of pot roast, OR deli roast beef. These sandwiches are a seriously delicious way to use up leftover pot roast, but deli roast beef is perfect for those days when you've just got to have a hot, cheesy sandwich asap.
- Really good bread. I feel strongly that the quality of a sandwich is largely determined by the quality of the bread. I also feel strongly that these open face sandwiches should be built from thick slices. So choose a good, unsliced loaf, and cut it into generous slices.
- Mayo, minced garlic, fresh Italian parsley, and cilantro: After toasting the bread, these sandwiches are spread with mayo that's been loaded up with garlic and fresh herbs. Herby-garlicky-mayo is a quick way to add some fresh flavor to these sandwiches!
- A yellow onion, sliced and cooked low and slow in a skillet until golden brown, caramelized and delicious!
- Gruyere cheese. What's a sandwich without melted cheese??? I love gruyere on these babies, but other good choices are Comte, Emmental, and Fontina.
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How to make these hearty sandwiches
Cut a large yellow onion in half, remove the outer layers of papery skin, and slice it into slices about ¼ inch thick
Pour 2 tablespoons of oil into a large skillet and add the sliced onions. Set the pan over medium heat and cook the onions, stirring them frequently, until they are soft and golden brown.
Slice a hearty loaf of bread into thick slices and place them on a baking rack set inside a rimmed baking sheet.
Preheat your oven's broiler and position a rack in the top third of the oven. Toast the bread under the broiler until it's golden on top, then flip the slices over to toast the other side. You can also do this in a toaster oven.
Mince the garlic and herbs and stir them into the mayonnaise.
Spread a generous layer of the herbed mayonnaise over each slice of toasted bread.
Top the mayo with some caramelized onions.
Add a few pieces of pot roast.
Top each sandwich with cheese, and place the tray back in the oven, under the broiler.
Broil until the cheese is melted, bubbling, and browned in a few places. Transfer the sandwiches to plates.
Top with a handful of greens, and dig in.
Serving suggestions
These hot open face sandwiches are great with a simple salad. My personal favorites are fresh corn salad, kale and broccoli salad, jicama and apple salad, and Israeli salad (with or without the crunchy roasted nut topping).
They are also great with french fries because, well, french fries.
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📖 Recipe
Leftover Mississippi Pot Roast Sandwiches
These open-face pot roast sandwiches are one of those situations where the leftovers might be even better than the original meal.
Ingredients
- 1 large yellow onion
- 2 tablespoons vegetable oil, canola oil, or extra virgin olive oil
- 4 thick slices of hearty bread (I like to use sourdough)
- ¾ cup mayonnaise
- 1 teaspoon minced garlic
- ⅓ cup fresh parsley, chopped fine
- ⅓ cup fresh cilantro, chopped fine
- 16 ounces leftover pot roast - OR 1 pound deli roast beef
- 8 ounces gruyere cheese, sliced very thin
- 4 cups dark leafy greens, like spinach or kale
Instructions
- Cut a large yellow onion in half remove the outer layers of papery skin, and slice it into thin slices that are about ¼ inch thick. Pour 2 tablespoons of oil into a large skillet and add the sliced onions. Set the pan over medium heat and cook the onions, stirring them frequently, until they are soft and light golden brown. Scoop them onto a plate and allow them to cool slightly.
- While the onions cook, preheat the broiler on your oven. Set the pieces of bread on a baking rack that's been set inside a baking sheet. Place an oven rack in the top third of the oven and set the tray of bread under the broiler to toast. When toasted on the top, flip them over to toast on the other side. Watch carefully! They will burn quickly!
- Scoop the mayonnaise into a bowl and stir in the garlic, parsley, and cilantro. Spread a generous layer of the herbed mayonnaise over each slice of toasted bread.
- Distribute the caramelized onions over the top of each of the sandwiches, then do the same with the pot roast. Lay a few pieces of cheese over each sandwich then put the tray back under the broiler.
- Broil the sandwiches until the cheese is melted and bubbly, and starting to brown in spots.
- Remove the sandwiches from the oven, distribute among 4 plates, and immediately top each with a generous handful of kale, spinach, or other dark leafy greens.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 740Total Fat: 58gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 138mgSodium: 1719mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 42g
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