Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception.

Course Main

Cuisine American

Keyword pot roast, sandwich

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1703kcal

Author Mike

Equipment

Saucepan

Ingredients

1 loaf French bread toasted
creamy horseradish sauce
1 pound perfect pot roast
4 slices Swiss cheese sliced
caramelized onions see below

For the caramelized onions

2 tablespoons unsalted butter
2 medium yellow onions halved and sliced very thin
Kosher salt
freshly ground black pepper

Instructions

Slather the bread with the horseradish sauce.
Add generous amounts of the pot roast.
Top with the cheese and place under the broiler long enough to melt the cheese.
Add onions. Cut into four sandwiches and serve.
Note: If you have the juices leftover from making the pot roast, run it through a sieve and serve as a great dipping sauce.

For the caramelized onions:

Melt the butter in a large frying pan over medium-low heat until foaming.
Add the onions and cook them until they are deep golden brown and caramelized, about 45 minutes.
Season with salt and pepper.
Remove and let cool slightly before serving.

Notes

Also great with mayonnaise instead of the horseradish sauce.

Nutrition