This Leftover Roast Toastie is the ultimate next-day upgrade, turning yesterday’s roast into a golden, crispy, cheese-pulling comfort feast. Sweet, slow-caramelised onions melt into slices of leftover roast beef, all sandwiched between toasted bread slathered in toasted Garlic & Herb Sauce for maximum flavour. On the side, smashed roast potatoes are crisped until golden and crunchy, making this a gloriously indulgent plate that proves leftovers aren’t second best — they’re sometimes even better.
- 4 slices thick sourdough or bloomer bread. Doorstep
- 2 tbsp Garlic & Herb Sauce
- 200 g leftover roast beef thinly sliced
- 100 g grated cheddar cheese or Red Leicester
- 1 onion
- 3 tbsp butter
- 2 leftover roast potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
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Preheat the grill to 200°c, set a cast iron pan over indirect heat and melt 1 tbsp of butter.
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Slice the onions thinly and add then to the melted butter. Stir regularly and let them sweat slowly. This will allow them to caramelise.
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Place the leftover roast potatoes over direct heat on a flat plate, plancha or another pan with a tbsp of heated oil. Smash with a burger press and season with salt and pepper. Allow to crisp on one side before flipping in the meantime prepping and cooking the toastie.
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Spread the Garlic & Herb Sauce generously on both sides of the bread then toast sauce side down until golden.
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To a base layer of toast add the thinly sliced roast beef, then top with grated cheese and a big heap of caramelised onions. Top with the second slice of bread.
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Slice the toastie diagonally to reveal the melted cheese and juicy beef inside.
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Serve with crispy potatoes on the side and drizzle a little extra Garlic & Herb Sauce for dipping.
