Pot Roast Sandwich

This sandwich is one of my new favorite sandwiches. It's like a philly cheese steak met a pot roast and had a delicious sandwich baby. I especially liked this dish because it was a great way to use up my left over pot roast and put a twist on it to make it interesting again. If you don't have any left over shredded beef you could use sliced steak or purchase some shredded beef precooked at the grocery store.

Ingredients:
(these ingredients make enough for 1 sandwich so multiply accordingly)
1 ciabatta bread roll
1/4 cup shredded beef or pot roast
1/2 cup beef stock
small handful of arugula
3 tbsp. shredded mozzarella
1 clove garlic, peeled but left whole

Horseradish Sauce
(this makes 1 cup, enough for multiple sandwiches)
3/4 cup sour cream
1/4 cup prepared horseradish
1 tsp. salt
1 tsp. pepper

For Horseradish Sauce:
Combine everything into a small bowl. Taste for seasoning. If you like it really strong, add more horseradish. If it's too strong, add more sour cream.

For Sandwich:
1. Reheat shredded beef. If you have left over pot roast, reheat it in the sauce from the pot roast. If you have store bought shredded beef you can reheat it in beef stock. Just add the beef and sauce to a small saute pan over medium high heat until heated through.

2. Split bread roll in half. Toast in a broiler until lightly toasted, about a minute.

3. Once bread is toasted, rub with garlic clove while warm.

4. Spread the bread with the horseradish cream on the bottom half. Put pot roast on top of horseradish cream.

5. Sprinkle beef on sandwich with shredded mozzarella. Put back under broiler to melt cheese.

6. Once cheese is melted, remove from broiler and top with arugula. Close lid on sandwich and serve! I suggest serving it with the extra beef stock for dipping.