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Yankee Pot Roast Sandwich


  • 4 oz. heated thinly sliced pot roast
  • 1/4 oz. thinly sliced roasted red peppers
  • 2 slices (1/2 oz. each) Provolone cheese
  • 1 sourdough roll, horizontally cut in half, toasted
  • 1 oz. mayonnaise
  • 1/8 tsp. dried rosemary
  • 1 oz. leaf lettuce
  • 1 oz. sliced tomato


  • 1. Place pot roast topped with peppers and cheese in a skillet. Place under heated salamander or broiler until cheese is melted.
  • 2. Spread combined mayonnaise and rosemary on bottom half of roll. Top with lettuce, tomato and heated pot roast mixture.
  • 3. Cover with top of roll and serve.
  • Nutritional information per serving: Calories 679; Total Fat 41g; Saturated Fat 15g; Trans Fat 0; Cholesterol 165mg; Sodium 777mg; Total Carbohydrate 30g; Dietary Fiber 2g; Total Sugars 4g; Protein 46g