I'm giving credit for both the sandwich and my love of pot roast to the U.S.A. I know many countries have a pot roast beef but the U.S of A has really taken the dish to their culinary hearts.
The sandwich is toasted and gratuitously dipped in gravy as we scoff, of course for extra yum.
We have a delightful 'leftover' sandwich with beef, Emmental cheese, mustard, horseradish and caramelised onions. Umami me up again. This really is a treat to have in the back pocket after a pot roast. Why the pot roast? An abundant gift of lovely free beef gravy.
Toasting..
A little help toasting..any decent weight works.
Once the cheese melts, we're good.
Ingredients (2):
150g leftover cooked pot roast, sliced (here the beef was nearing the end of it's journey).
For the Sandwich, serves 2:
2 hot dog sized lengths of sourdough baguette, sliced in half lengthways.
150g of sliced, cooked beef
40g melting cheese, Emmental, sliced
1 tsp horseradish sauce
1 tsp dijon mustard
1 onion caramelised
Method:
Layer the cut bread with horseradish, beef, onion, cheese and mustard. Lightly toast it,
Serve with gravy to dip.
Extra fries are good too.
I love a pot roast, an inexpensive cut of beef (1kg silverside, chuck or brisket) seasoned generously then seared. A sofritto of onion carrot and celery is browned and finally, the seared beef is added and everything simmered over a low heat with a cup of beef stock (240 ml) and 120 ml red wine. After 3-4 hours the beef is tender and we have loads of delicious free gravy.
More interesting toasted sandwiches:
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