These sandwiches are, in my opinion, the most heavenly way to use leftover Pot Roast, like my Irish Pot Roast. I tend to wake up ravenous every morning and typical breakfast foods like cereal or oatmeal just don’t cut it. These sandwiches are hearty and super tasty. Best of all, they’re impressive while being super easy. You did all the “hard work” when you made the actual pot roast!
Mashed potatoes smeared on the bread gives them a delectable moisture, as well as act like glue for the cheese. Adding the Giardiniera balances the rich flavors with its sourness, while giving a great crunch.
This isn’t really a recipe, so much as a set of general instructions. It really depends on how many you are making and how much cheese or Giardiniera you prefer. Play with it and find your perfect sandwiches.
2 eggs per sandwich
← 1 tsp Louisiana style hot sauce, per sandwich
ciabatta bread, rolls
Leftover mashed potatoes
Sharp Cheddar Cheese, sliced
Leftover Irish Pot Roast, Sliced while still cold
Onions from Pot Roast Pot
1) Whisk together 2 eggs + 1 tsp hot sauce in a bowl. Heat a small nonstick pan over medium heat. Spray with coconut oil and pour in eggs. Lower heat to medium low and cover the pan. Once the eggs set a bit, use a spatula to loosen the edges, then flip. Cook until the eggs are finished and repeat this for each sandwich.
2) Slice the ciabatta and smear one side with warmed mashed potatoes.
3) Stack the cheese, heated Pot Roast, onions, eggs and Giardiniera.