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Steakhouse Pot Roast Sandwich
 
RecipeBeef Cuts
Steakhouse Pot Roast Sandwich
Meltingly tender slices of home-style pot roast on grilled potato bread with horseradish mayonnaise, grilled onions, lettuce, tomato and melted Cheddar.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Horseradish Mayonnaise: 
1. To make Horseradish Mayonnaise: In bowl, mix mayonnaise and horseradish until thoroughly blended. Cover and refrigerate. Yield: about 3-1/4 cups.
Mayonnaise3 cups
Prepared horseradish6 tablespoons
  
2. For each serving to order: Grill cut sides of bun. Spread 1 tablespoon Horseradish Mayonnaise on each cut side of bun.

Top bottom half with 1 slice cheese, 2 slices tomato, 3 ounces pot roast, 1-1/2 ounces onions, and 1 leaf lettuce. Cover with bun top. Cut in half and plate.
Potato bread buns, split24
Cheddar cheese24 slices
Tomato48 slices
Fully cooked beef pot roast, sliced 1/4-inch and warmed4 1/2 pounds
Grilled red onions2 1/4 pounds
Lettuce24 leaves
Alternate Fresh Beef Cuts:  
Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E) na
Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D) na
Beef Brisket (IMPS/NAMP 120) na
Beef Round, Outside Round (Flat) (IMPS/NAMP 171B) na


Nutrition information per serving: 318 calories; 15 g fat (3 g saturated fat; 5 g monounsaturated fat); 47 mg cholesterol; 902 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein; 6.6 mg niacin; 0.25 mg vitamin B6; 1.9 mcg vitamin B12; 2.4 mg iron; 18.8 mcg selenium; 4.1 mg zinc; 71.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6, iron and choline.
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