Pot Roast Grill Cheese (made from left overs)

I'm always looking for creative ways to use left overs and this has become one of my favorites.  On my hubbies sandwich I add jalapeños because he lives everything a little spicy.

I use the 3 packet pot roast recipe for day 1 and on day 2 I make these grill cheese sandwiches.  Alot if the time on day 3 if there are still enough left overs I make pot roast enchiliadas.

I hope you like this as much as I do!

This was a great Pinterest find!

Grilled Cheese with Roast Beef and Sweet Red Caramelized Onions
Slice a red onion into 1/4 inch rings.

Add 1-2 tablespoons of butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes.

Once the onions are finished, turn off the heat and move them to one side of the pan.  Add about a 1/4 lb of roast beef slices to the other side - just to warm them up a bit.

Liberally butter both pieces of a nice hearty bread. (Oat nut shown here.)

Heat a separate pan over medium heat, and place one slice of bread buttered side down.

Immediately add 2-3 slices of cheese. (Shown here a combination of Provolone and American.)

Top with warmed Roast Beef, desired amount of caramelized red onion (about 1/4 cup) and another 3 slices of cheese.

Place the other piece of bread on top (butter side up).

After about 4 minutes - check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about 4-5 minutes. (You may want to cover the pan to help promote cheese melting.)

Eat immediately OR you can keep it warm in a 200 degree oven for a few minutes until ready to eat or serve.