My tradition for Sundays is making myself a lunch using leftovers from the night before. My favorite type of thing to make with the leftovers is a grilled sandwich. Today I made a Pressure Cooker Grilled Beef & Cheese Sandwich. I had the super tasty and tender rump roast leftover from a Philly Chesesteak Dip recipe I was making. I just love (I have said that many times now) my pressure cooker. It is so versatile. I have used it for Arroz Con Pollo, for SHORT RIBS, MEXICAN CHICKEN and more to come soon.
I think sandwiches are not appreciated enough. There are for the common man. That is truly not giving a sandwich its due. Just like the fanciest, most developed dish you make, the key is quality ingredients and how you put it all together. This grilled cheese sandwich has the tender beef, two kinds of cheese and sautéed peppers and onions. There is so much flavor in each component and when they are assembled together, there is so much goodness. A grilled cheese can never be to cheesy. So you will note that there is smoked gouda on the bottom and the sandwich is topped with shredded mozzarella. These cheeses, together, make a great combination of flavor. Smoked cheese with any kind of meat is such an amazing combination.
The final component that sets this Pressure Cooker Grilled Beef & Cheese Sandwich apart from others is wonderful bread. Truly, the singular item that sets any sandwich apart, is the bread. The bread used for this sandwich was a sourdough bread. The bread holds up well to the grilling. To get the perfect browning on the bread, liberally apply butter and grill on medium high heat. Enough explanation. Just try this sandwich and you will love it.
The cast of characters for pressure cooking the rump roast, and next, for the sandwich.
The building of the sandwich.
The sandwich grilling.
The Pressure Cooker Grilled Beef & Cheese Sandwich plated.
Pressure Cooker Grilled Beef & Cheese Sandwich
- 2 Pieces Sourdough Bread
- 2 Ounces Rump Roast shredded
- 2 Ounces Smoked Gouda
- 1/8 Whole Green Pepper diced
- 1/8 Whole Onion Yellow diced
- 2 Ounces Shredded Mozzarella
- 1 Tbsp Butter
Saute the onions and peppers in a little oil until just soft. About 5 minutes (this step was completed the day before).
Butter one side of each piece of bread. Assemble the sandwich beginning with the smoked gouda on the first piece of bread. Next, add the shredded rump roast. Top with the sauteed peppers and onions. Next, put on the shredded mozzarella and top with the second piece of bread.
Heat a skillet on medium heat and add the sandwich to the pan. Cook about 3 minutes on each side. When flipped to the second side, put a cover on the pan to get a better melt on the cheese.
Serve and enjoy!