In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus! Yields 1 sandwich but can be easily adjusted to serve more.
I may or may not make Mississippi Pot Roast just for these sandwiches.
Although delicious on mashed potatoes, in a toasted sub roll with provolone cheese is my favorite way to enjoy it. For this sandwich I whip up a simple roasted garlic aioli and crispy fried onions and sandwich that with shredded pot roast and provolone cheese.
And if that wasn’t already making your mouth water, I serve it alongside a bowl of au jus for dipping. Prepare to fall in love.
To Make This Mississippi Pot Roast You Will Need:
- 6-inch soft Italian roll or sub bun – French rolls may be substituted.
- roasted garlic aioli – Lends creaminess with sweet, mellow garlic flavor.
- leftover mississippi pot roast – For 1 sandwich you will need 3 to 4 ounces.
- crispy fried onions – Adds crisp texture and deep onion flavor.
- provolone cheese – Lends mild flavor and creamy texture once melted.
- sliced pepperoncini peppers – Lends bright flavor and vinegary bite.
- easy au jus – For dipping.
Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.
Spread 2 tablespoons garlic aioli.
How to Make The Garlic Aioli:
Roast a head of garlic (like in this post) and let cool. Measure out 1/2 to 3/4 cup mayonnaise. Once cool, squeeze garlic cloves into mayo. Any leftovers can be stored in an air-tight container and refrigerated for up to 2 weeks.
Top with warm shredded mississippi pot roast.
Then top with crispy fried onions.
How Make the Crispy Fried Onions:
Thinly slice 1 medium to large yellow onion. In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring often until soft, deeply golden brown and crispy. This will yield 2 to 4 sandwiches depending on size of onion.
Top with 2 slices of provolone cheese.
Slip back under the broiler until melted.
Lastly top with 2 tablespoons (more or less) of sliced pepperoncini peppers.
What to Serve With Mississippi Pot Roast Sandwich:
- au jus
- french fries (air fryer or oven baked)
- sweet potato fries (air fryer or oven baked)
- onion rings (air fryer or oven baked)
- potato chips
- potato wedges
This sandwich is so simple and delicious all on it’s own, but dipped in a super quick au jus? It’s perfection.
Mississippi Pot Roast Sandwich
- 1 6-inch italian sub bun, or French roll
- 2 tablespoons roasted garlic aioli, (see notes on how to make)
- 3 ounces leftover mississippi pot roast
- crispy fried onions, (see notes on how to make)
- 2 slices provolone cheese
- 2 tablespoons sliced pepperoncini peppers, more or less to taste
- au jus, for serving
- Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.
- Once lightly toasted, spread garlic aioli. Top with leftover pot roast, crispy fried onions and provolone. Slide back into the oven until melted, about 2 minutes.
- Remove and top with sliced pepperoncini and serve with au jus for dipping.
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