Pot Roast Sandwich
CARGILL
2 large yellow onions
1/4 cup Kirkland Signature canola oil
Morton’s of Omaha Beef Pot Roast ( 2-3 pounds)
8-10 6-inch sub rolls
1 1/2-2 cups prepared chipotle mayonnaise**
16-20 slices Cheddar cheese
1. Cut onions into thin slices. Heat oil in a frying pan over medium heat and
sauté onions until amber-colored.
2. Meanwhile, dice or shred the cold pot roast into bite-size pieces. Warm the
meat in a pan over medium heat.
3. Slice the rolls in half and toast under the oven broiler.
4. Spread mayonnaise on each roll and place on a sheet pan, cut side up.
5. Combine caramelized onions with the meat and place mixture on the rolls.
6. Top each roll with 1 slice of cheese and place under the broiler to melt
the cheese.
7. Put sandwich halves together and serve warm. Makes 8-10 servings.
Brands may vary by region; substitute a similar product.
** To make your o wn chipotle mayonnaise, combine 2 pureed chipotle peppers with 2 cups mayonnaise.
Say cheese!
More and more, Americans are
discovering the delicious nuances of
cheeses imported from Italy. Here’s
a brief primer on the most popular
varieties. But the best way to really
learn about these delicacies is to
conduct your own taste-tests!
Grana Padano. A favorite
among Italians, Grana (or grainy)
Padano is a semi-fat hard cheese that is
matured slowly. Best used as a grating and table cheese,
Grana Padano has a sweet, nutty flavor that makes it
delightfully versatile. It can be grated on pasta, shaved
on a salad, used in sauces, or served as a perfect
complement to any full-bodied Italian red wine.
Parmigiano Reggiano. This hard, grainy cheese
takes its name from the areas of Parma and Reggio
Emilia, where it is exclusively produced. Production and
sales are strictly controlled by a Consorzio to ensure the
highest quality. Parmigiano Reggiano can be grated
over pasta, eaten in chunks with balsamic vinegar, or
used as an ingredient in alfredo sauce and pesto.
Pecorino Romano. Pecora means “sheep” and
Romano means “from Rome”—hence, “sheep’s milk
cheese from around Rome.” This ancient cheese is still
produced exclusively from the fresh milk of sheep raised
on Sardinia and in the province of Grosseto, near Rome.
Pecorino Romano is the traditional cheese for Caesar
salads, and is a flavorful addition to sauces and soups.
Stravecchio Parmigiano Reggiano. The
difference between Stravecchio and Parmigiano
Reggiano is aging: Stravecchio is aged at least 36
months, a full year longer than traditional Reggiano.
It’s wonderful in sauces and other dishes, but if you use
Stravecchio only for cooking, you’re missing out. Try
slivers of it accompanied by tart apples or sliced pears,
or shavings drizzled with olive oil.
Bufala Mozzarella. Buffalo milk isn’t suitable
for drinking but is perfect for making soft, fresh cheese.
Mozzarella di bufala, a delicacy in Italy, is immensely
flavorful, rich in butterfat and very satisfying. Try it with
sliced tomatoes and fresh basil drizzled with extra-virgin
olive oil and sprinkled with salt and pepper.
