Pot Roast Sandwiches are the best thing ever to do with leftover pot roast. Sometimes I even make pot roast just to have these. They are so good.
Crusty artisan bread or hamburger buns
Shredded pot roast
Pot roast gravy
spinach or lettuce (opt)
Saute sliced onions and peppers in butter or oil. Toast bread lightly. If using one large loaf of bread, slice horizontally and scoop out some of the inner bread on the bottom slice to make room for the pot roast. Spread mayo on both sides of bread and mustard, if using. Generously layer pot roast on bread. Top with gravy, then cheese. Add sauteed peppers and onions. Top with spinach or lettuce, if using. Place top of bread on and push down a bit to help it stay together. If using one large loaf, slice into pieces and serve immediately. (Thanks TM!)
Note: to make pot roast gravy, reduce pot roast drippings by boiling the liquid left in the pot after the pot roast comes out of the oven. I generally use a slotted spoon to fish out the chunks of onion and mushrooms. When the drippings start looking like a good broth, mix some cornstarch with a little bit of water and pour into the drippings while whisking vigorously. When the mixture boils, test for thickness on the back of a spoon. Add more cornstarch mixture and bring back to a boil if necessary. My usual gravy uses milk and flour but this style works well for the sandwiches. Feel free to use your normal version of gravy as well.