Pot Roast Sub

            Leftovers are the perfect meal for a busy day.  Our refrigerator is not a typical American fridge.  I will only eat leftovers one day old, rarely two; after that, the bear knows it is open season for him.  Recently we bought a new refrigerator.  I decided to get 14 cubic feet which is one of the smallest on the American market.  My reasoning was, “It is not healthy to have your fridge filled with old food!”  I can honestly say that I do not miss the extra room.  Ok, after living in Slovenia and having a fridge that was college size, mine sometimes seems big.  I remember the first day we moved there and I walked into the kitchen.  I open the cupboard door where the fridge was hiding.  Being an American, “fresh off the boat”, I thought we would starve with such a small fridge.  Quickly, I learned to cook without creating leftovers and the small crisis resolved itself into a better way of life.  Today, Brian and I ate leftovers from yesterday’s pot roast, and not just any reheated meal, but a masterpiece sandwich worth bragging about.

            Pot Roast Sub

            Buy a French Baguette, cut desired sandwich pieces for each person, slicing the bread down the middle.  Turn your oven to 350 F (175 C) and let it heat up.  Next, slice the left over pot roast into very thin pieces and place on the bread.  Add provolone cheese over the top of the meat.  I added two pieces that were cut in half; it just depends on how large of a sandwich you would like.  Remember the carb content in bread.  On the other half of the bread, place chopped onions and green pepper.  Place in the over for about fifteen minutes, or until the cheese is totally melted.  Decorate with mayo and real horseradish; some of you will use that yucky prepared horseradish sauce; if so, omit the mayonnaise and chow down.