Here’s one more way to use leftovers from Sunday’s Pot Roast Dinner! Any cooked meat could be used to make this Sandwich Spread. I often make it from leftover beef roast as you can see in the ingredients listed below, but I’ve also used cooked pork, chicken and turkey or I suppose any combination would work nicely.
Making sandwiches from your fresh roasted meat is better than any processed meat that you can purchase. It also makes good sense to cook extra meat to use in making things like this sandwich spread for other meals. It’s also quite convenient to carry these sandwiches to school or work to avoid the expen
se of eating out.
4 cups cubed cooked meat
1 small onion, quartered
1 cup sweet pickle relish
1/2 cup or so of Miracle Whip salad dressing **
1 tsp Worcestershire sauce
1 tsp seasoned salt
1/4 tsp celery seed
1/8 tsp pepper
** To substitute plain mayo just add a little mustard.
1. First, I put the beef and onion through a grinder with a coarse blade. If you don’t have pickle relish or pickle chunks, put pickles through grinder with meat and onions. Of course, you could use the food processor to mix up the meat, onions and pickles. But, I started using a food grinder before I owned a food processor and I believe it works very well.
2. In a large bowl, combine the Miracle Whip, Worcestershire sauce, salt, celery seed, and pepper. Stir in the meat mixture. Cover and refrigerate for at least 1 hour.
3. Spread on bread or buns and add cheese, tomato and/or lettuce — it’s all up to you and your taste.
4. This is a good spread for crackers to accompany a gelatin salad. It could also be scooped onto a garden salad for a light lunch.
This guest post was written by Betty Trobaugh who really enjoys cooking and baking as well as sharing recipes. See her cooking tips and recipes on her FaceBook page for Today's Baker.