Peppercorn-Dusted Pot Roast Sandwich on a Club Roll

As the meat:vegetable ratio with the last pot roast, I had a meat surplus.

I sliced the club roll in half according to it's natural contour and browned the splayed halves under the broiler.

And then I placed two slices of cheddar on one half of the browned halves and slid it under the broiler, which had been shut off. Cheddar melting was done with residual heat.

Meanwhile, a portion of the Peppercorn-Dusted Pot Roasted beef was microwaved at low power for a couple of minutes.

The warmed beef was placed on top of the melted cheese.

The beef was topped with red onion slices, tomato slices, and lettuce leaves. And the entire thing was brought together by my smooshing the other bread half over the lower, cracking the lower bun in half.

As always, fries makes it all better, like a potato band-aid.

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