Mini Grilled Cheese Pot Roast Sandwiches
Are you gearing up for Superbowl 50 this weekend? Planning a big game party or just having a few friends over? We are going out with friends but I can tell you if I was making a ton of appetizers like I usually do this recipe for Mini Grilled Cheese Pot Roast Sandwiches would be on my to do list.
I know they would be the talk of the party. Easy enough to make the roast ahead or use left over roast from the night before.
Normally, I do this huge spread that usually involves guacamole, queso, little smokies, and some fresh salad. Some years we’ve done nachos and even a hot dog bar. Plenty of different brews make an appearance at the end of the night. The fun party of the party is the planning process.
The idea of coming up with some kind of new appetizer that everyone will talk about meanwhile telling me how they have to have the recipe. Hook, line, sinker… I drop the blog name.
Since I won’t get to do a full food spread this year I thought I would wow all of you with these Mini Grilled Cheese Pot Roast Sandwiches recipe. The baguette bread in the recipe adds just the right about of crunch.
The recipe is pretty budget friendly. One to two baguettes, a whole roast, and a package of sharp cheddar cheese you can easily feed a small army with these.
If your taking them to a potluck you can easily assemble them there in the kitchen with a little toasting just make sure the host has a iron skillet. This is a recipe I would make at home just as soon as guests are showing up.
They would mingle through the kitchen and watch. For those that love grilled cheese they freak out with the “I am so hungry right now”. Â Do you have an appetizer that wow’s your guests? I’d love to hear about! Links welcome!
MINI GRILLED CHEESE POT ROAST SANDWICHES
Ingredients
- 1 European baguette
- ½ lb pot roast
- 1 package of sharp cheddar cheese
- 1 tablespoon olive oil
Instructions
- Cook roast in pressure cooker or slow cooker. You can use left over roast from the day before.
- Slice baguette bread. Warm skillet to medium low temperature.
- Place olive oil in skillet. Cut cheese into slices.
- Place bread in skillet and top with pot roast, cheese, and another slice of bread. Cook for about 1 minute to a minute and a half. Flip. Cook the same on the other side. Remove to dish.
Notes
If cheese doesn't fully melt you can microwave for 30 seconds.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 150mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 7g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/
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