Mississippi Pot Roast Grilled Cheese

Servings: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Intro:

This Mississippi Pot Roast Grilled Cheese takes everything people love about Mississippi Pot Roast and stuffs it between thick slices of buttery toasted sourdough. Tender shredded pot roast, melted provolone, sharp cheddar, and rich pot roast gravy create a sandwich that’s crispy on the outside, gooey on the inside, and packed with bold flavor in every bite.

Why This Works:

• Mississippi Pot Roast already provides incredible flavor.
• Provolone delivers the gooey cheese pull shown in the image.
• Sharp cheddar adds richness and depth.
• Butter-toasted sourdough creates the perfect crispy crust.
• Quick and easy way to transform leftovers into an entirely new meal.

Ingredients:

Sandwiches

• 8 slices thick-cut sourdough bread
• 6 tablespoons softened salted butter
• 1½ pounds prepared Mississippi Pot Roast
• 8 slices provolone cheese
• 1 cup freshly shredded sharp cheddar cheese
• 2 tablespoons reserved Mississippi pot roast gravy

Garnish

• 1 tablespoon fresh parsley, finely chopped

Kitchen Tools Needed

• Large skillet or griddle
• Spatula
• Cutting board
• Premium Chef’s Knife
• Measuring cups and spoons

Prep

1. Prepare Mississippi Pot Roast according to recipe instructions.
2. Reserve 1½ pounds shredded beef.
3. Reserve 2 tablespoons pot roast gravy.
4. Butter one side of each bread slice generously.

Instructions

Assemble the Sandwiches

1. Lay four slices of bread butter-side down.
2. Add two slices provolone cheese to each sandwich.
3. Divide Mississippi Pot Roast evenly among the sandwiches.
4. Drizzle a small amount of reserved pot roast gravy over the beef.
5. Sprinkle shredded sharp cheddar cheese over the top.
6. Finish with remaining bread slices, butter-side facing outward.

Grill the Sandwiches

7. Heat a large skillet or griddle over medium-low heat.
8. Place sandwiches onto the skillet.
9. Cook 4–5 minutes per side.
10. Press lightly with a spatula while cooking.
11. Continue cooking until bread is deeply golden brown and crispy.
12. Cheese should be fully melted and stretching from the sandwich.

Finish

13. Remove sandwiches from skillet.
14. Allow to rest 2 minutes.
15. Slice diagonally.
16. Garnish with fresh parsley.
17. Serve immediately.

Notes:

• The Mississippi Pot Roast already contains ranch seasoning, au jus seasoning, garlic, butter, and pepperoncini flavor, so additional seasoning is not necessary.
• A small amount of reserved gravy keeps the beef juicy without making the bread soggy.
• Use medium-low heat to ensure the cheese melts before the bread over-browns.
• Sourdough provides the best texture and structure for the sandwich.
• For extra Mississippi flavor, serve with additional Mississippi Pot Roast on the side.
• Best enjoyed immediately while the cheese is hot and gooey.

Goes Great With:

• Air Fryer Seasoned French Fries
• Kettle chips
• Coleslaw
• Air Fryer Champagne Battered Onion Rings
• Pickles
• Mexican Street Corn Potato Salad