Leftover Pot Roast Cheddar Grilled Cheese Sandwich

This Pot Roast Cheddar Grilled Cheese is delicious and comforting! Leftover pot roast (and gravy!), topped with sautéed onions, white cheddar and sandwiched between crisp and buttery bread. Taking your leftover pot roast to a whole new level.

Is it weird that I purposefully made pot roast so I could make this sandwich?

It’s true. I live for pot roast leftovers. Pot roast is delicious all on its own, but just imagine; saucy shredded beef, sandwiched between TWO layers of white cheddar, topped with sautéed onions sandwiched between whole grain bread and griddled in butter until crisp and golden brown.

I about died after the first bite. The beef. The cheese. The ONIONS! It’s crazy good and total comfort food in grilled cheese form. Which technically grilled cheese already is comfort food so this means this sandwich is double the comfort.

And I believe this is just what you weekend needs.

To Make These Leftover Pot Roast Cheddar Grilled Cheese Sandwiches You Will Need:

• butter – Needed for the onions and to get that golden crust on the sandwiches.
• yellow onion – Adds delicious caramelized onion flavor to the sandwich.
• kosher salt – For softening the onions while cooking and enhancing their flavor.
• whole grain bread – Or any sturdy bread will do.
• white cheddar cheese slices – Is my cheese of choice, but regular cheddar is also fine.
• leftover pot roast and gravy – Heat until rewarmed.

Like all good things, start by heating a skillet over medium to medium-low and adding a tablespoon of butter and 1 medium onion that has been thinly sliced. Season with a pinch of kosher salt.

Give them a toss in the butter and slowly cook them until they are soft and slightly golden.

Melt 1 tablespoon of butter per 4 slices of bread on a griddle preheated to 200-250°. Spread the butter out to be the same size as the bread

Lay down the 4 slices of bread on each melted section and gently press. I like toasting both sides of the bread for this grilled cheese.

For this sandwich, I also like to use whole grain bread; however any sturdy bread should do – just not your typical white sandwich bread.

Once the bread is golden, use a spatula to lift it up and quickly melt a little more butter (if needed) before flipping.

Top the golden brown side with 1 slice white cheddar, (warmed) leftover pot roast and a few spoonfuls of the pot roast gravy.

Then top the sautéed onions.

Next, add the a second slice of cheddar.

Once the other two slices of bread are golden on one side, place the crispy side down on top of the cheddar so that the soft side is facing up.

Then carefully flip the sandwich and griddle, adding more butter as needed, until both sides are deeply golden brown and crisp.

This pot roast cheddar grilled cheese is delicious.

So cheesy.

Totally amazing.

Extremely comforting.

And did I mention cheesy? And the onions take this over the top!

I also highly suggest serving this grilled cheese masterpiece with extra pot roast gravy.

You know, for dunking.

Enjoy! And if you give this Leftover Pot Roast Cheddar Grilled Cheese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 2 sandwiches

Leftover Pot Roast Grilled Cheese Sandwiches

This Pot Roast Cheddar Grilled Cheese is delicious and comforting! Leftover pot roast (and gravy!), topped with sautéed onions, white cheddar and sandwiched between butter grilled bread. Taking your leftover pot roast to a whole new level.

Prep Time: 15 minutes mins

Cook Time: 8 minutes mins

Additional Time: 7 minutes mins

Total Time: 30 minutes mins

Ingredients

• 4 tablespoons butter, divided
• 1 medium yellow onion, halved and thinly sliced
• 2 pinches kosher salt
• 4 slices sturdy whole grain bread
• 4 slices white cheddar
• 1½ cups about leftover [pot roast -heated until warm]
• 1/2 cup pot roast gravy, heated until warm

Equipment

• Presto 7072, Black Slimline Griddle, 22"

Instructions 

• In a 10-inch skillet add the 1 tablespoon of butter. Heat over medium-low heat until melted. Add in the sliced onion and small pinch of salt and stir to coat in the butter. Let the onions cook, stirring occasionally until they are soft and lightly golden - or go longer for darker onions, if desired. Remove off of the heat and set to the side.
• Preheat your griddle to 200-250°. Melt 1 tablespoon of butter per 4 slices of bread on the warm griddle, spreading it out to be the same size as the bread.
• Lay down the 4 slices of bread on each melted butter section. I like toasting both sides of the bread for this grilled cheese. However you can make this the traditional way as well.
• Once 2 slicea are golden on one side, use a spatula to lift it up and quickly melt a little more butter before flipping. So both sides of the bread are golden.
• On these same two slices (the other two slices will go on last), top with 1 slice white cheddar, (warmed) leftover pot roast, a few spoonfuls of the pot roast gravy, divide the onions and top with the last slice of white cheddar.
• When the last two slices are golden brown on one side, place the crispy side down on top of the cheddar so that the soft side is facing up. Carefully flip the sandwich and griddle, adding more butter as needed, until both sides are deeply golden brown and crisp.
• Cut in half and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1g, Calories: 866kcal, Carbohydrates: 37g, Protein: 60g, Fat: 52g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 234mg, Sodium: 1685mg, Potassium: 837mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1266IU, Vitamin C: 4mg, Calcium: 497mg, Iron: 6mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American