Leftover Pot Roast Sandwich

• Meat

  • 1 1/2 cups Pot roast

• Produce

  • 1 Yellow onion

• Condiments

  • 1 tsp Horseradish, prepared
  • 1/4 cup Mayonnaise
  • 1 tsp Mustard, whole grain

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 4 La brea bakery frozen take and bake french dinner rolls

• Dairy

  • 4 slices Swiss cheese

Found on neighborfoodblog.com

Ingredients

• 4 La Brea Bakery Frozen Take and Bake French Dinner Rolls
• 2 teaspoons olive oil
• 1 yellow onion, sliced
• 1½ cups leftover pot roast, warmed (I used this recipe)
• 4 slices swiss cheese
• ¼ cup mayonnaise
• 1 teaspoon whole grain mustard
• 1 teaspoon prepared horseradish

Directions

• Preheat the oven to 385 degrees. Place the rolls on a baking sheet and bake for minutes. Remove from the oven.
• In the meantime, heat the oil in a non-stick skillet over medium low heat. Add the onion slices and toss to coat with the oil. Cook for 20-30 minutes, stirring occasionally, until the onions are soft and golden brown.
• Slice the rolls in half. Pile each one with the pot roast, caramelized onions, and Swiss cheese. In a bowl, whisk together the mayonnaise, horseradish, and mustard. Slather about a Tablespoon of sauce on each sandwich. Wrap the sandwiches in foil (or just cover the baking sheet tightly with foil) and return to the oven for 5-10 minutes, or until cheese is melted and sandwiches are hot. Serve immediately.