[Leftover] Pot Roast French Dip Sandwich
with mixed greens salad
A French Dip is a warm toasted sandwich filled with tender beef, topped with melted cheese, and dipped in flavorful au jus. To build flavor in Monday's leftover pot roast, saute it with onions before adding it to the sandwiches. This meal was last featured in 2021.
Smarts: The au jus used for dipping should still be quite thin, but adding a bit of cornstarch helps it to adhere to the sandwiches.
- Reserved Pot Roast Cooking Liquid (leftover from Monday) - 1 cup
- Tamari - 1 Tbsp
- Cornstarch - 1 tsp
- Vinegar, white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Mixed greens - 6 oz (sub any salad greens)
- Onions, medium - 1 , thinly sliced
- Sandwich rolls, gluten-free - 4 (sub gluten-free sandwich bread)
- Butter - 2 Tbsp + 2 Tbsp
- Pot Roast (leftover from Monday) - ~4 cups , chopped
- Cheese, Swiss - 4 slices
Onions - Thinly slice onions. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Bread - If using a type of gluten-free bread that needs to be sliced, slice.
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Turn on the oven’s broiler. Place a rack 6” / 15 cm beneath the heat source.
While broiler is heating, melt first portion of butter in a skillet or saute pan over medium heat. To melted butter, add onions with some salt. Saute until onions are translucent and very tender, 5 to 6 minutes. Add leftover pot roast and saute until heated through, 4 to 5 minutes more. Set meat / onions aside and return pan to heat.
To heated pan, slowly add cooking liquid, scraping up any browned bits on the bottom of the pan. Whisk together Tamari and cornstarch. When cooking liquid is simmering, whisk in Tamari / cornstarch and cook for 1 minute. (It should still be quite liquid-y but the cornstarch will help it adhere a bit better to the sandwiches.) Pour au jus into small bowls for serving.
Place bread cut-side up on a sheet pan. Spread with second portion of butter and transfer to oven until lightly toasted, 2 to 3 minutes.
Fill sandwiches with meat and top with sliced cheese. Broil until cheese is melted, 2 to 3 minutes more.
Just before serving, toss greens with vinaigrette.
Serve sandwich with au jus for dipping and salad on the side. Enjoy!