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LEFTOVER ROASTIE TOASTIE (BEEF SANDWICH)

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.

Course leftovers
Cuisine british
Keyword beef, mashed potatoes, roast dinner, sandwich

Ingredients

  • 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

For the Crispy Potatoes:

  • 2 leftover roast potatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to 200°c, set a cast iron pan over indirect heat and melt 1 tbsp of butter.
  2. Slice the onions thinly and add then to the melted butter. Stir regularly and let them sweat slowly. This will allow them to caramelise.

  3. 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.

  4. Spread the Garlic & Herb Sauce generously on both sides of the bread then toast sauce side down until golden.
  5. 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.
  6. Slice the toastie diagonally to reveal the melted cheese and juicy beef inside.
  7. Serve with crispy potatoes on the side and drizzle a little extra Garlic & Herb Sauce for dipping.