Pot Roast Sandwich

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

Method

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