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Pot Roast Grilled Cheese Recipe

Pot Roast Grilled Cheese
Pot roast grilled cheese is a great option if you are looking to use up leftoever meat from a pot roast. I must confess that I actually prepared a pot roast just for this grilled cheese sandwich! The juice from the dutch oven or slow cooker can be used as an au jus for dipping the grilled cheese sandwich in, it is truly amazing. This grilled cheese is topped with leftover pot roast meat, white cheddar cheese, and sautéed onion. I like to prepare my grilled cheese on a griddle because I can easily cook several of them at once. For the bread, I used French bread but a good whole grain bread would be an excellent choice as well. I like to serve this grilled cheese with French fries. Enjoy.

Pot Roast Grilled Cheese

Pot Roast Grilled Cheese

Yield: 2 Servings


  • 1 medium yellow onion (thinly sliced)
  • 4 tablespoons butter
  • 4 slices French bread (or whole grain bread)
  • 4 slices white cheddar cheese
  • 1 ½ cups leftover shredded pot roast


  1. Heat 2 tablespoons of butter in a medium skillet over medium-low heat. Add in the sliced onion and stir to coat in the butter. Let the onions cook slowly until they are lightly golden in color and softened.
  2. Butter 2 slices of the bread on one side and top two of the un-buttered slices with a slice of cheddar cheese, the shredded pot roast, an additional slice of cheddar, and the sautéed onions. Divide the ingredients evenly among the two sandwiches.
  3.  On either a griddle or the same skillet where the onions were cooked, add the sandwich, butter side down and cook until golden brown on the bottom. Butter the top slice of bread. Flip and cook until golden brown on the other side and the cheese has melted.

Adapted from Simply Scratch

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