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Golden-brown Mississippi Pot Roast Grilled Cheese loaded with shredded Mississippi pot roast, melted provolone and cheddar cheese, and buttery toasted sourdough bread.

Mississippi Pot Roast Grilled Cheese

This Mississippi Pot Roast Grilled Cheese combines tender shredded Mississippi Pot Roast, melted provolone, sharp cheddar, and buttery toasted sourdough into one incredible comfort food sandwich. Crispy, cheesy, beefy, and packed with flavor, it’s the perfect way to transform leftover pot roast into something unforgettable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: game day, Main Course
Cuisine: American
Ingredients Equipment Method Notes

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
  • 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
  • 1 tablespoon finely chopped fresh parsley optional garnish

Equipment

  • Large skillet or griddle
  • Spatula
  • Cutting Board
  • Chef's knife
  • Measuring cups and spoons

Method
 

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 sharp cheddar cheese over the top.
    6. Finish with remaining bread slices, butter-side facing outward.
    Grill the Sandwiches
    1. Heat a large skillet or griddle over medium-low heat.
    2. Place sandwiches onto the skillet.
    3. Cook 4–5 minutes per side.
    4. Press lightly with a spatula while cooking.
    5. Continue cooking until bread is deeply golden brown and crispy.
    6. Cheese should be fully melted and stretching from the sandwich.
    Finish
    1. Remove sandwiches from skillet.
    2. Allow to rest 2 minutes.
    3. Slice diagonally.
    4. Sprinkle with fresh parsley.
    5. 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.