The last time I planned to make Slow Cooker Pot Roast, I also knew that I was going to have leftovers and thought I should plan a way to re-purpose them into something new. French dip sandwiches happen to be one of my favorite sandwiches, and I already do a pretty good leftover French dip so in the spirit of trying something I knew, I came up with this French dip panini.
I think I now have a new favorite sandwich. The tender crisp crust on the outside of the panini softens the perfect amount when dipped in au jus. Melty provolone adds the perfect amount of cheesiness. And because that wasn’t quite enough for me, I added caramelized onion and Rondele garlic-herb cheese spread which each add some great flavor.
Here’s what you need:
Slice the sourdough into thin slices and brush one side of the first slice lightly with olive oil.
Flip the bread over and spread the other side generously with the Rondele cheese spread.
Add the caramelized onions. These add a great sweetness to the sandwich – and I quite often have some hanging out in my fridge. Whenever I need caramelized onions, I make a HUGE batch.
Now for the leftover pot roast. Pile it as high as you like.
Top with 2 slices of provolone.
Now add the other slice of bread and brush the top lightly with olive oil.
Place the sandwich in a panini press heated to medium-high. . Tory and I both have and love the Cuisinart Griddler. If you don’t have a Panini press a grill pan or cast iron skillet (you won’t get grill marks but that’s ok) works nicely. Place another pan on top to press the sandwich down and flip halfway through.
Cook for about 5 minutes until the cheese is melty and the bread has nice golden brown grill marks, like this:
Serve with some of the leftover au jus from the pot roast that’s been heated up.
- Sliced sourdough
- garlic and herb cheese spread, such as rondele
- caramelized onions
- shredded beef roast, such as from leftover pot roast
- sliced provolone, 2 slices per sandwich
- au jus, heated
- Preheat a panini press to medium-high.
- Brush one side of the bread with olive oil. Spread with cheese spread. Top with caramelized onions, beef, and two slices of provolone cheese. Top with another piece of bread that’s been lightly brushed with olive oil.
- Cook in the panini press for about 5 minutes until the cheese melts and there are nice golden grill marks on the bread.
- Serve with warm au jus.