Piled high with beef, caramelized onions, and melty Swiss cheese, this recipe turns pot roast leftovers into a mouthwatering delight.
Ingredients
- 1 6-pack La Brea Bakery Take & Bake French Dinner Roll
- 2 teaspoons olive oil
- 1 medium yellow onion, sliced
- 1 ½ cups leftover pot roast, warmed
- 6 slices Swiss cheese
- ¼ cup mayonnaise
- 1 teaspoon whole-grain mustard
- 1 teaspoon prepared horseradish
Preparation
- Preheat oven to 385°F. Place the rolls on a baking sheet and warm according to package directions. Remove from the oven. (Note: Leave the oven on; you'll return the sandwiches after assembly).
- Meanwhile, heat oil in a non-stick pan over medium-low heat. Add the onion slices and toss to coat. Cook for 20 to 30 minutes, stirring occasionally, until onions are soft and golden brown.
- Slice the rolls in half, piling each with the pot roast, caramelized onions, and Swiss cheese.
- In a bowl, whisk together the mayonnaise, mustard, and horseradish. Spread evenly on each half.
- Close the sandwiches, wrap in foil, and return to the oven for 5 to 10 minutes, or until the cheese is melted and the sandwiches are hot. Serve.
Recipe adapted from: Courtney, Neighbor Food
