pot roast sandwich

pot roast sandwiches

I don’t normally have the attention span to eat the same thing every day, but I ate this sandwich for lunch three days running and was still not tired of it. I kept trying to decide whether to change it up a bit, add a different condiment…and then made it exactly the same way. Again.

This all came about because we thought a particular day was going to be cold and rainy, so we planned a pot roast. As it turned out, the weather all week was ridiculously warm and springlike, but once the beef was defrosted it was too late to back out. We based the braise on the Yankee Pot Roast Redux recipe in Molly Stevens’ All About Braising, using a rolled and tied cross-rib roast from our freezer and cooking it in Strongbow cider, chicken broth and onions, with carrots and potatoes going in near the end. It was fabulous, and we ate it two nights running with polenta and shredded Brussels sprouts, but there were still many leftovers.

Having thought ahead to this predicament, I had picked up a bag of rosemary potato rolls at the co-op, made by the Breadfarm, a wonderful bakery in Edison. These rolls, like so much the Breadfarm does, are spectacular – sour and chewy, with coarse salt on top and plenty of fresh rosemary scattered throughout. When it came time to make my sandwich, I cut a roll in half, toasted it lightly, spread it with mayonnaise (Best Foods), and fit a slice of pot roast onto it. I also remembered that we had a bag of cilantro in the fridge, so I pulled out a few sprigs to add. Squished down well, the ingredients melded together, and positively sang.

I ate that first sandwich and immediately made another.

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