Ingredients
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1 lb.Cattleman’s Selection® Pot Roast
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8 slicesChef’s Line® Marble Sourdough Rye
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0.25 cRykoff Sexton® Dijon Mustard
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0.5 cMonarch® Garlic Aioli
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4 slicesMetro Deli® Swiss or Gruyère Cheese
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4 slicesMetro Deli Sliced Sharp Cheddar Cheese
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1 ea.Rykoff Sexton Caramelized Onions
Preparation
- Heat pot roast according to package directions. Let cool to touch and shred. Hold warm.
- Heat caramelized onions on flat top griddle and hold warm.
- Combine 2 parts garlic aioli and 1 part Dijon mustard. Hold in a squeeze bottle.
- Lightly butter both sides of the bread and place onto heated flat top griddle.
- Toast both sides of bread.
- Place sauce onto both sides of bread, layer with one slice of cheese, shredded pot roast and caramelized onions.
- Place second slice of bread on top and heat through until cheese is melted.
Serves 4