I don’t know about you, but when I make a roast, I almost always have leftovers. Well, these Leftover Pot Roast Patty Melts are the best thing to happen to leftover roast since….EVER!
In fact, I purposely cook extra roast now, just to make sure I have enough leftovers to make these sandwiches the next day.
With a creamy mayo-steak sauce spread, grilled onions, and two kinds of cheese, these sandwiches are the best variation on a patty melt I’ve ever tried.
And they were a huge hit with my husband and three boys!
You can grill these on a stove-top or electric griddle, or in a panini press or George Foreman style grill.
No matter how you cook them up, you’re going to love these leftovers!Print
For the sandwiches:
- 2-3 cups leftover shredded pot roast
- 8 slices sturdy bread
- 3 tablespoons butter, plus more for the bread
- 2 medium onions, thinly sliced
- Salt and pepper to taste
- 4 slices Provolone cheese
- 4 slices cheddar cheese
For the sauce:
- 1/2 cup mayonnaise
- 3 tablespoons steak sauce
- 1/8 teaspoon pepper
- Re-heat the pot roast in the microwave. Butter one side of all 8 slices of bread.
- Melt 3 tablespoons of butter in a large skillet. Add onions and cook over medium heat, stirring frequently, until onions are soft and golden brown.
- Season with salt and pepper and remove from heat.
- Combine the sauce ingredients in a medium bowl.
- Heat a griddle over medium-high heat. Spread a layer of the sauce on the unbuttered side of 4 slices of bread. Top with a piece of cheddar cheese.
- Top each slice of cheddar with about 1/2 cup of pot roast, a generous portion of onions, and the slice of Provolone cheese. Top with the remaining slice of bread, buttered side out.
- Grill, flipping once, until both sides are browned and crispy.
- Serve patty melts with the remaining sauce, for dipping.
- Serving Size: 4
Who Dished It Up First: Adapted from Cassie Craves.