Lucky you. That long-simmered pot roast from Sunday was not obliterated by the family; there are still some succulent leftovers in the fridge. Turn them into a second, filling meal with these easy sandwiches.
And if you like the look of these and have no pot roast? Those convenient precooked, microwavable pot roasts are available near the meat case in the supermarket. Just heat, shred and use in this recipe.
Tips: Don’t like broccoli? Use a regular slaw mixture. Add some heat with a teaspoon or so of prepared horseradish in the slaw.
Beverage: A cold lager or glass of ice tea fills the bill.
Shredded Beef Sandwiches With Broccoli Slaw
Prep: 5 minutes; makes: 4 servings
Ingredients
2 cups broccoli slaw
3 tablespoons mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon each: celery seed, salt
Freshly ground pepper
2 cups shredded cooked beef pot roast
4 kaiser or onion rolls
4 leaves Boston lettuce
Dijon mustard, optional
Directions
Place broccoli slaw into a medium bowl; stir in mayonnaise, vinegar, celery seed, salt and pepper to taste.
Mound beef on bottom buns; top with slaw. Place lettuce leaf on each. Spread top bun with mustard, if desired. Place top buns on sandwiches.
Per serving: 416 calories, 44 percent of calories from fat, 20g fat, 5g saturated fat, 58mg cholesterol, 33g carbohydrates, 25g protein, 570mg sodium, 2g fiber
