In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus! Yields 1 sandwich but can be easily adjusted to serve more.

I may or may not make Mississippi Pot Roast just for these sandwiches.

Although delicious on mashed potatoes, in a toasted sub roll with provolone cheese is my favorite way to enjoy it. For this sandwich I whip up a simple roasted garlic aioli and crispy fried onions and sandwich that with shredded pot roast and provolone cheese.

And if that wasn’t already making your mouth water, I serve it alongside a bowl of au jus for dipping. Prepare to fall in love.

To Make This Mississippi Pot Roast You Will Need:

• 6-inch soft Italian roll or sub bun – French rolls may be substituted.
• roasted garlic aioli –  Lends creaminess with sweet, mellow garlic flavor.
• leftover mississippi pot roast – For 1 sandwich you will need 3 to 4 ounces.
• crispy fried onions – Adds crisp texture and deep onion flavor.
• provolone cheese – Lends mild flavor and creamy texture once melted.
• sliced pepperoncini peppers – Lends bright flavor and vinegary bite.
• easy au jus – For dipping.

Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.

Spread 2 tablespoons garlic aioli.

How to Make The Garlic Aioli:

Roast a head of garlic (like in this post) and let cool. Measure out 1/2 to 3/4 cup mayonnaise. Once cool, squeeze garlic cloves into mayo. Any leftovers can be stored in an air-tight container and refrigerated for up to 2 weeks.

Top with warm shredded mississippi pot roast.

Then top with crispy fried onions.

How Make the Crispy Fried Onions:

Thinly slice 1 medium to large yellow onion. In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring often until soft, deeply golden brown and crispy. This will yield 2 to 4 sandwiches depending on size of onion.

Top with 2 slices of provolone cheese.

Slip back under the broiler until melted.

Lastly top with 2 tablespoons (more or less) of sliced pepperoncini peppers.

What to  Serve With Mississippi Pot Roast Sandwich:

• au jus
• french fries (air fryer or oven baked)
• sweet potato fries (air fryer or oven baked)
• onion rings (air fryer or oven baked)
• potato chips
• potato wedges

This sandwich is so simple and delicious all on it’s own, but dipped in a super quick au jus? It’s perfection.

Enjoy! And if you give this Mississippi Pot Roast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!