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Leftover Pot Roast Grilled Cheese Sandwich

Leftover Pot Roast Grilled Cheese Sandwich
1 vote, 5.00 avg. rating (89% score)

When I was recipe testing Yankee Pot Roast for the “Recipe with a History” column in the January/February issue, I got to thinking about the many ways to make good use of the dish’s inevitable leftovers, and a pot roast grilled cheese sandwich seemed like a good place to start.

Thanks to its long, slow braising time, tender pot roast is on many people’s list of favorite comfort foods. Often served over buttery egg noodles or rice and paired with chunky vegetables like carrots, onions, potatoes, and celery and topped with a rich gravy, it’s a one-pot meal that can feed an entire dinner party’s worth of guests…or house full of kids. This can be a lifesaver for the busy host or working parent, but if your household is on the smaller side, one good pot roast will yield enough leftovers for a few flavorful reincarnations like (just to name a few) Pot Roast Ravioli, Beef Miratoni, Pot Roast Pasties…or grilled cheese.

yankee pot roast sandwich

Photo/Art by Aimee Seavey
Leftover pot roast makes for one tasty grilled cheese.

Since I am a firm believer in the power of grilled cheese, it seemed a natural starting point for pot roast, round 2. Start by shredding or “pulling” the leftover meat into chunks with a couple of forks, then arrange it on a slice of bread that’s been spread with good mustard and top with sliced Provolone. Of course, if you like you can spread the bread with a seasoned mayo instead instead of mustard or swap out the Provolone for another cheese…whatever pairing seems good. Just make sure the bread is sturdy but not sliced too thick. Before grilling, butter the outside of one of the slices of bread.

In a skillet over medium heat, add a little butter or olive oil, and when it’s hot, add the sandwich, butter-side down. After about 5 minutes, butter the outside of the other slices of bread and give it a flip until both sides are golden brown.

yankee pot roast grilled cheese

Photo/Art by Aimee Seavey
Just add sturdy bread, mustard, and cheese.

Hot and crisp, the only thing this pot roast grilled cheese needed was a side of French fries, so I made some of those, too. Frozen fries baked in the oven might not taste as good as the ones from the drive-though, but they’re easy. If you prefer, you can skip the fries and add a salad or bowl of soup.

leftover pot roast sandwich

Photo/Art by Aimee Seavey
What isn’t improved with melty cheese?

Thanks to the tender meat, melty cheese, and zip from the mustard, this sandwich earned rave reviews as pot roast grilled cheese perfection.

What’s your favorite thing to do with leftover pot roast?

To learn more about this history of Yankee Pot Roast head over to “Yankee Pot Roast | Recipe with a History” from earlier this year.

Yankee Pot Roast Recipe Links

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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2 Responses to Leftover Pot Roast Grilled Cheese Sandwich

  1. Jean Trenholm April 3, 2014 at 9:14 pm #

    What is in the delicious looking dip served with this sandwich.?

    • Aimee Seavey April 7, 2014 at 7:00 am #

      Hi Jean. It’s Raye’s mustard (made in Maine) thinned with some mayonnaise.

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