15-Minute Mississippi Pot Roast Sandwich
Open-faced sandwich built on a toasted Italian sub bun with roasted garlic aioli, shredded leftover mississippi pot roast, crispy fried onions, and melted provolone cheese. Finished with pepperoncini peppers and served with au jus for dipping. Quick assembly transforms pot roast leftovers into a restaurant-quality handheld meal.
Ingredients
- 1 6-inch italian sub bun, cut lengthwisefrench roll1:1bread
similar structure
- 2 tablespoons roasted garlic aioli, spread
- 3 ounces leftover mississippi pot roast, shredded or pulled
- crispy fried onions, homemade or store-bought
- 2 slices provolone cheese, whole
- 2 tablespoons sliced pepperoncini peppers, more or less(optional)banana peppers1:1peppers
milder heat
- au jus, for serving
Instructions
- 1
Preheat broiler to high.
- 2
Cut sandwich roll in half lengthwise and place cut-side up on a rimmed baking sheet.
- 3
Toast on middle rack until lightly golden.
- 4
Spread garlic aioli on toasted roll.
- 5
Layer with pot roast, crispy fried onions, and provolone cheese.
- 6
Return to oven until cheese melts.
- 7
Top with sliced pepperoncini peppers.
- 8
Serve with au jus for dipping.
Tips
Toast the bun lightly to prevent it from becoming soggy when topped with warm ingredients.
Have all toppings ready before broiling to assemble quickly while cheese melts.
Use leftover pot roast at room temperature or gently warmed for best flavor distribution.
Good to Know
Prepare garlic aioli and fried onions in advance. Assemble and broil just before serving for best texture.
Serve immediately with small bowl of au jus on the side for dipping.
Common Mistakes
Over-toast the bun to avoid a hard, dry texture.
Add pepperoncini before broiling to avoid losing acidity and flavor from the heat.
Substitutions
similar structure
milder heat