Pot Roast Sandwiches are a delicious way to use up leftover pot roast and get dinner on the table in about 15 minutes.
- 4 thick slices of French bread, Italian bread, or sourdough
- 3/4 cup mayonnaise
- 1 tsp minced garlic
- 1/3 cup fresh parsley, chopped fine
- 1/3 cup fresh cilantro, chopped fine
- 3/4 cup stewed onions, reserved from crock pot French onion soup – OR 1 large yellow onion
- 16–20 oz leftover pot roast – OR 1 lb deli roast beef
- 8 oz gruyere cheese, sliced very thin
- 4 cups dark leafy greens, like spinach or kale
- Preheat your oven’s broiler.
- Toast the slices of bread and lay them side by side on a baking sheet.
- Stir the garlic, parsley, and cilantro into the mayonnaise. Spread a generous layer of the herbed mayonnaise over each slice of toasted bread.
- If you have stewed onions, divide them amongst the sandwiches, layering the onions over the mayonnaise. If you don’t have stewed onions on hand, peel 1 large yellow onion and slice it into thin slices, about 1/4 inch thick. Heat 1 tbsp of olive oil in a frying pan over medium heat. Sautéed the onions in the oil until they are soft and beginning to brown. Distribute over the sandwiches.
- Layer the pot roast or roast beef over the onions on each sandwich and top with a few slices of cheese.
- Place the sheet of sandwiches under the broiler to melt the cheese. Watch carefully – the cheese will go from just starting to brown to burnt very quickly.
- Remove the sandwiches from the oven, distribute among 4 plates, and top each with a generous portion of kale, spinach, or other dark leafy greens.