Yanno, I made pot roast the other day. That Old Lipton Onion Soup Pot Roast from the ’60s. And I saved a bit for my Bourbon Barbecue Pot Roast Sandwich. It wasn’t easy, and it took a heroic effort to squirrel a little away for this sandwich, but when a sandwich so epic can be made from a few leftovers? So worth it.
Bourbon Barbecue Pot Roast Sandwich
Besides, if you’ve ever had leftover Pot Roast (and this sandwich can be made from any leftover pot roast) it’s good, not necessarily thrilling. When pot roast gets cold it kind of solidifies a bit and has to be reheated “just so”. In the old days, I’d just dice it up and serve it over potatoes or bread with some gravy, just like my mom did, but no more! It was time for some serious leftover game, and this so qualifies.
About Bourbon Barbecue Pot Roast Sandwich:
As much as I love that old fashioned pot roast I love this modern take on the leftovers! I swear you’re gonna think you’re at a trendy brewpub when these come to the table! The pot roast is gently reheated in a caramelized barbecue sauce and that sauce basically sears in all that goodness to the beef! Top it all off with a good layer or cheese and you can just imagine the goodness. Oh, and that bourbon? It’s just a little but if you’re opposed, you can leave it out if needed.
As good as the sandwich is, it’s really the crispy, crunchy delish onion rings that send this sandwich over the top. Seriously easy to make and so delish you’ll just about think you’ve died and gone to heaven. You’ll even forget all about the bacon, I promise! And you’ll forget about dropping 12 to 20 bucks with drink and a tip at some mediocre restaurant.
If ya want, you can open a can of French’s Onion Rings, but it only takes a couple of minutes to shallow fry a handful of onion strings or straws up in an inch or so of oil. Check out my Copycat French’s Crispy Onion Rings for the recipe. (And try to save some for the sandwich!)
Bourbon Barbecue Pot Roast Sandwich
Making Bourbon Barbecue Pot Roast Sandwich:
First of all, when you make this sandwich use a large nonstick (not your best one) or an easy to clean well-seasoned cast iron pan or griddle. You’re going to toss in that barbecue sauce and let it get a little caramelized, even to the point of almost being burnt a bit on the edges and something like a stainless pan is not going to make you happy when clean up time comes!
Then just as soon as that sauce has thickened and darkened a bit, turn the heat down, toss the chunks of pot roast in and gently turn them around a bit so it doesn’t break down but gently heats through. I kind of just nudge the pot roast into about four equal-sized piles and top with cheese and then a lid so the cheese gets ooey-gooey. I like to use a thick slice or several hand-cut slices so the cheese is a substantial layer.
When I make this sandwich, I cut and fry up those onion rings ahead of time, then brown up my buns so I can concentrate on the meat. It goes fast and I really had to pay attention to it. So really it’s all pretty easy peasy, just watch it carefully! I suggest using pickles = those briny pickles offset that sticky sweet smoky caramelized sauce to perfection!
Saving Money on Bourbon Barbecue Pot Roast Sandwich:
So this whole recipe is basically money-saving, right, coz leftovers!! You can never go wrong with buying a larger cut of meat at a great price and serving it over two (or more) meals. You get to “cost average” the price. And while one meal might be heavier on the protein, and the subsequent meal a bit lighter, it doesn’t mean it can’t be just as delish or maybe even more so.
I picked up the buns at Aldi, and you might even recognize them from a burger I posted a while back, my French Onion Soup Burgers. I had extra buns, so I tossed them in the freezer, thawed them overnight in the fridge. Once they were toasted, they were good as new. Another way to “refresh” past their prime buns is to wrap them in a damp (wet it and wring it out) paper towel or napkin and put them in the microwave for about 30 seconds.
I served these burgers with my KFC Copycat Cole Slaw, recipe coming soon, and not shown in the pic with the burgers, American Fries from the leftover potatoes from the pot roast. If you have any! That recipe is coming soon, too. If not, leftover baked potatoes work so well and fry up beautifully, too. And you can’t go wrong with fries. Maybe my Stupid Simple French Fries, my Bomb Baked Potato Wedges or my Stupid Simple Crispy Sweet Potato Fries?
So there ya go. Have I made you hungry for Pot Roast, yet?
Bourbon Barbecue Pot Roast Sandwich
Bourbon Barbecue Pot Roast Sandwich
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Sandwiches
- Cuisine: American
Ingredients
- about 2 cups of leftover pot roast in chunks
- 1 cup barbecue sauce, a bourbon sauce or add about a tablespoon of bourbon to your favorite sauce
- 4 thick slices cheese, provolone suggested
- pickles
- 1 recipe Copycat French’s Crispy Onion Rings or a can of store-bought
- 4 buns, toasted
Instructions
Add Barbecue sauce or Barbecue sauce & bourbon to a large skillet or griddle. Heat until hot and just beginning to caramelize on the edges. Stir and add the leftover pot roast and turn gently to coat. Continue to heat for a minute or two, watching heat level carefully, so the sauce caramelizes a bit. Take off heat, divide meat mixture into four piles, top with cheese and add a lid so the cheese melts.
Place pickles on the bottom bun, scoop up a pile of the beef & cheese and add to bun. Top with the onion rings, the top bun and serve.
Keywords: Barbecue Sauce, Bargain Meal of the Week, Beef, bourbon, Cheese, leftover beef, onion rings, onions, Pot Roast, Sandwiches
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I’ll be sharing Bourbon Barbecue Pot Roast Sandwich at Fiesta Friday #242, cohosted this week by Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog. You’re going to love all the bloggers that share their best recipes of the week at Fiesta Friday but do drop by and see Jhuls. You’re going to love each creative recipe and take sec to stop by and see Jen. She’s going to have you in stitches with a helping of her real-life stories along with each recipe.
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