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.

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