[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
- Soy sauce, low-sodium - 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
- Baguette - 1 (sub small French-style rolls, 1 / serving)
- 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)
Baguette - Slice baguette in half lengthwise. If using a large baguette, you can go ahead and slice it into the same number of portions as servings you plan to make.
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 soy sauce and cornstarch. When cooking liquid is simmering, whisk in soy sauce / 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 baguette 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!
The "I have low energy" version: I skipped the au jus and just splashed a little soy sauce in with onions/mushrooms at the end of cooking. Instead of the side salad, I put the greens and some dijon/vegan mayo on the sandwich.2 Helpful
Great 2nd meal for weeknight. Forgot to save sauce so slightly dry but good & look forward to it next time !0 Helpful
So yummy and being able to use the leftover roast for this makes it so easy!0 Helpful
My kids all said I should make this more often. Nuff said!0 Helpful
It came together quickly for a leftover meal but it had a lot of clean up. Well worth the effort. It was moist and went well with the simple salad. Made it with the dip and baguette. Very filling.0 Helpful
Used sharp cheddar instead of swiss. delicious0 Helpful
Yum! Super quick and easy and delicious. Win. Win. Win.0 Helpful