"This cozy grilled cheese sandwich comes at you with a lot of promise. Stay with me on this one, you won’t be disappointed. Picture it, juicy delicious comfort of a warm pot roast, caramelized-herbed onions, melted gooey cheese stuffed between two crusty, perfectly toasted pieces of buttery bread."
Rustic Pot Roast French Onion Grilled Cheese Sandwich
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- Recipe Card
Prep time 20mins
Cook time 6hrs 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds Beef Chuck
- 2 medium sliced Onions
- 2 cups Beef Stock
- 2 teaspoons Garlic Salt
- 1 teaspoon Black Pepper
- 1 packet Lipton Onion Soup
- 4 tablespoons Butter (divided)
- 2 medium sliced Onions
- 1/4 teaspoon Salt
- 1 cup Leftover Pot Roast juice or Beef Stock
- 2 sprigs of fresh Rosemary
- 7 fresh Sage Leaves
- 8 oz shredded Gruyère Cheese
- 8 slices of Swiss Cheese
- 8 slices of Crusty Bread (sourdough)
Method
Step 1
You can use left over Pot Roast beef OR make the French Onion Pot Roast – add all the ingredients (the first 6 ingredients listed) into a crockpot, set it to high for 5-6 hours, let it remain on the warm setting until you're ready to make the grilled cheese sandwiches. Shred the beef. Set the onions aside – you can use them in the caramelized onions if you want to.
Step 2
Make the caramelized onions. In a pan, over medium heat, add 2 tbsp of butter, your sliced onions, herb and ¼ tsp of salt. Allow them to slowly brown as they soften, only stirring occasionally to prevent burning (about 5 minutes).
Step 3
Optional – To add even more robust flavors, if you have them, add in your French Onion Pot Roast Onions and your reserved Pot Roast juice (or beef stock). Slowly reduce the juice over medium heat (about 2-3 minutes).
Step 4
To make the sandwiches: In a pan, over medium heat, melt 2 tbsps of butter, rub 4 slices (one side) of bread in the melted butter and set aside. They will be your "tops" to the grilled cheese sandwich.
Step 5
Then in the pan, add the bottom slice of bread. I did two at a time, but if you can fit all four then do them all at the same time. Add two slices of Swiss cheese to each sandwich, pile on shredded pot roast, caramelized onions and top with a generous sprinkle of shredded Gruyère cheese.
Step 6
As the cheeses start to melt, place on the top slice – melted butter side up. Once the bottom of the sandwich becomes perfectly "grilled" brown, very carefully and slowly so that the filling doesn't fall out, flip your sandwiches to allow the other side to brown. Once the bread is perfectly brown and the cheeses are melted, remove and serve immediately.