This Pot Roast Cheddar Grilled Cheese is delicious and comforting! Leftover pot roast (and gravy!), topped with sautéed onions, white cheddar and sandwiched between crisp and buttery bread. Taking your leftover pot roast to a whole new level.

tower of Leftover Pot Roast Cheddar Grilled Cheese Sandwich

Is it weird that I purposefully made pot roast so I could make this sandwich?

It’s true. I live for pot roast leftovers. I mean pot roast is delicious all on its own, but just imagine; saucy shredded beef, sandwiched between TWO layers of white cheddar, topped with sautéed onions sandwiched between whole grain bread and griddled in butter until crisp and golden brown.

Leftover Pot Roast Cheddar Grilled Cheese Sandwich on a plate with kettle chips.

I about died after the first bite. The beef. The cheese. The ONIONS! It’s crazy good and total comfort food in grilled cheese form. Which technically grilled cheese already is comfort food so this means this sandwich is double the comfort.

And I believe this is just what you weekend needs.

Leftover Pot Roast Cheddar Grilled Cheese Sandwich ingredients

To Make These Leftover Pot Roast Cheddar Grilled Cheese Sandwiches You Will Need:

  • butter
  • onions
  • kosher salt
  • whole grain bread
  • white cheddar cheese slices
  • leftover pot roast and gravy (warmed)

butter, onions and salt in a skillet.

Like all good things, start by heating a skillet over medium to medium-low and adding a tablespoon of butter and 1 medium onion that has been thinly sliced. Season with a pinch of kosher salt.

sauteed onions in skillet

Give them a toss in the butter and slowly cook them until they are soft and slightly golden.

melting butter on a griddle.

Melt 1 tablespoon of butter per 4 slices of bread on a griddle preheated to 200-250°. Spread the butter out to be the same size as the bread

bread on the griddle

Lay down the 4 slices of bread on each melted section and gently press. I like toasting both sides of the bread for this grilled cheese.

For this sandwich, I also like to use whole grain bread; however any sturdy bread should do – just not your typical white sandwich bread.

more butter on the griddle

flip the bread

Once the bread is golden, use a spatula to lift it up and quickly melt a little more butter (if needed) before flipping.

top griddled side with white cheddar, leftover pot roast and a little of the gravy.

Top the golden brown side with 1 slice white cheddar, (warmed) leftover pot roast and a few spoonfuls of the pot roast gravy.

topped with caramelized onions

Then top the sautéed onions.

top with second slice of white cheddar

Next, add the a second slice of cheddar.

place griddled side down onto the sandwich

griddle until golden brown

Once the other two slices of bread are golden on one side, place the crispy side down on top of the cheddar so that the soft side is facing up.

then flip the Leftover Pot Roast Cheddar Grilled Cheese Sandwich

Then carefully flip the sandwich and griddle, adding more butter as needed, until both sides are deeply golden brown and crisp.

close up of stacked Leftover Pot Roast Cheddar Grilled Cheese Sandwich

This pot roast cheddar grilled cheese is delicious.

So cheesy.

Totally amazing.

Extremely comforting.

And did I mention cheesy? And the onions take this over the top!

dip in extra gravy

I also highly suggest serving this grilled cheese masterpiece with extra pot roast gravy.

You know, for dunking.

bite missing from Leftover Pot Roast Cheddar Grilled Cheese Sandwich

Enjoy! And if you give this Leftover Pot Roast Cheddar Grilled Cheese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

tower of Leftover Pot Roast Cheddar Grilled Cheese Sandwich

tower of Leftover Pot Roast Cheddar Grilled Cheese Sandwich
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Yield: 2 sandwiches

Leftover Pot Roast Grilled Cheese Sandwiches

This Pot Roast Cheddar Grilled Cheese is delicious and comforting! Leftover pot roast (and gravy!), topped with sautéed onions, white cheddar and sandwiched between butter grilled bread. Taking your leftover pot roast to a whole new level.

Ingredients

  • 4 tablespoons butter, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 2 pinches kosher salt
  • 4 slices sturdy whole grain bread
  • 4 slices white cheddar
  • cups about leftover [pot roast -heated until warm]
  • 1/2 cup pot roast gravy, heated until warm

Instructions 

  • In a 10-inch skillet add the 1 tablespoon of butter. Heat over medium-low heat until melted. Add in the sliced onion and small pinch of salt and stir to coat in the butter. Let the onions cook, stirring occasionally until they are soft and lightly golden - or go longer for darker onions, if desired. Remove off of the heat and set to the side.
  • Preheat your griddle to 200-250°. Melt 1 tablespoon of butter per 4 slices of bread on the warm griddle, spreading it out to be the same size as the bread.
  • Lay down the 4 slices of bread on each melted butter section. I like toasting both sides of the bread for this grilled cheese. However you can make this the traditional way as well.
  • Once 2 slicea are golden on one side, use a spatula to lift it up and quickly melt a little more butter before flipping. So both sides of the bread are golden.
  • On these same two slices (the other two slices will go on last), top with 1 slice white cheddar, (warmed) leftover pot roast, a few spoonfuls of the pot roast gravy, divide the onions and top with the last slice of white cheddar.
  • When the last two slices are golden brown on one side, place the crispy side down on top of the cheddar so that the soft side is facing up. Carefully flip the sandwich and griddle, adding more butter as needed, until both sides are deeply golden brown and crisp.
  • Cut in half and serve.
Serving: 1g, Calories: 866kcal, Carbohydrates: 37g, Protein: 60g, Fat: 52g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 234mg, Sodium: 1685mg, Potassium: 837mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1266IU, Vitamin C: 4mg, Calcium: 497mg, Iron: 6mg