Pot Roast Melt

Yield: Serves 24
Rosemary Garlic Spread Recipe
Reorder No.DescriptionAmount
489111Pot Roast Cooked6 lbs.
219090Sienna Bakery Dutch Crunch Roll24 each
107891Pan & Grill Oil24 fl. oz.
232424Beef Gravy2 1/4 lbs.
605850Muenster Cheese, sliced24 each
762750Baby Arugula12 oz.
RecipeRosemary Garlic Spread1 1/2 oz.
285218Sour Cream16 oz.
501557Extra Heavy Duty Mayonnaise16 oz.
898820Rosemary Garlic Seasoning8 tsp.

Preparation Instructions

Wash hands. Hand pull the beef chunks into long shreds. Place in a covered storage container and refrigerate until needed.

To prepare ala carte portion:
Place 4 oz. of of pulled beef on a heated flat griddle, grill or saute pan. Cook until just warmed through. Season to taste with salt and pepper. Slice the bread lengthwise. Place the 2 pieces together. Place in a 350F oven until the crust is golden brown and crunchy. Place the pot roast on the bottom half of the roll. Ladle 1-1/2 oz. of warmed gravy over the pot roast. Place 2 half slices of cheese on top of the pot roast. Place under a heated salamander or broiler to melt the cheese. Place 1/2 oz. of arugula on top of the cheese. Spread 1-1/2 oz. of rosemary garlic spread on the inside of the top of the bread. Place the top of the bread on the sandwich. Place on a warmed serving plate.

Rosemary Garlic Spread – Preparation Instructions
Place the sour cream, mayonnaise and rosemary garlic seasoning in Stainless steel mixing bowl. Mix together thoroughly. Season to taste with salt and pepper. Transfer to a covered storage container and refrigerate until needed, up to 4 days.