Egg and Pot Roast BLT

A hearty sandwich piled high with pot roast and scrambled eggs.

1. Toast bread.
2. Heat pot roast.
3. Cook eggs in skillet or on grill to make a flat omelet; fold into quarters.
4. Spread mayonnaise on toast. Layer lettuce, pot roast, egg and tomato on toast. Top with bacon.

• Serve with cole slaw or potato salad.

• For a variation: serve between two slices of bread for a handheld sandwich option.

• Daypart suggestion: lunch or dinner.