Twice Delicious is a series of recipes dedicated to what I do with my leftovers. I rarely have leftovers except from my crock pot. But I have found that I can’t possibly consider simply reheating the leftovers and serving them to my family as is. That would be akin to offering nothing but bread and water. In fact, I have a child who would opt for bread and water rather than leftovers! Not only would it mean they’d have to eat the same thing twice in a row (apparently that’s forbidden–I wish someone had told me earlier in motherhood!); but it would also mean that as my son puts it, “it has that weird leftover-y taste.”
So I have to get a little creative with my leftover food or it goes to waste. This is definitely not one of those recipes that’s going to win any awards for being healthy. But it is so good, that you won’t care. Just be forewarned that you’ll need to spend a few extra minutes on the treadmill this week!
I always make my mother in law’s pot roast. The gravy from this roast, is made from cream of mushroom soup and lipton onion soup mix. I imagine that you can use any pot roast you’ve made. . .but the meat has to be super tender and there needs to be a little gravy with it to get the full effect.
You will need:
One small onion, sliced into thin pieces
One small green pepper, julienned
5-8 fresh mushrooms
Provolone cheese
Hoagie rolls and sandwich fixings
Preparation
First cook the bacon on a skillet. I used about 2 slices per sandwich. Set the bacon aside and drain the bacon grease and then in the same pan, shred the pot roast. (This will work better if you create individual sandwiches rather than trying to do a whole bunch at once.) Add the shredded vegetables and a slice of provolone cheese. Fry in the pan until the cheese is melted and then transfer to a hoagie roll.
In our family, we like to add mayonnaise, lettuce and tomatoes as well.