Over the years I occasionally remember those flavors and throw leftover pork or beef roast into the food processor with some chopped onions and pulse a few times. I stir in mayo, add some salt, pepper and often just a little bit of garlic powder. I mix well and refrigerate. It’s best when I mix it a few hours ahead of time to allow the flavors to blend, or even overnight if I’m thinking that far in advance.My P.S. loves sliced beef or pork for sandwiches so I have to fight him for the leftovers. Recently I’d made a sirloin roast and really botched up the roasting so that it was quite tough. The next day I quickly cut up the leftovers and made it into salad for sandwiches. I toasted the bread as it adds something to the texture and flavor that makes it so much tastier. I also added fresh spinach and we were very pleased with our sandwiches for dinner that evening. Old fashioned goodness that can’t be beat! I rarely see a pork or beef salad sandwich on a menu or a blog anymore, and I think that’s a shame. Those church ladies knew how to make the best of leftovers! I’d eat these sandwiches any day over the boring processed sandwich meats in the stores! You could even add pickles or pepper to the salad but really it is excellent just as is, with simple flavors.
Roast Pork or Beef Salad Sandwiches
Leftover roast pork or beef, trimmed and cubed
Chopped onion to taste (about 1/4 cup per lb of meat. Or chopped green onions)
Salt and pepper to taste
A large pinch of garlic powder or minced garlic
Lettuce or spinach for garnish
Toasted slices of bread (I do butter the slices as they’re toasted)
Pulse meat and onion in food processer a few times until smaller chunks.
Stir in just enough mayo to coat the beef and onions but not be soupy. Stir in seasonings to taste and refrigerate, covered, for a few hours or even overnight.