These Mississippi Pot Roast Sandwiches are just 411 calories per huge sandwich!We prefer to use the pepperoncinis that are cooked in the pot roast on the sandwiches, but if you want to add a bit of crunch (or if you plucked them all out and ate them already- no judgement I do that too) you can add more peppers.Special Tip:To make these shredded beef sandwiches kid friendly, either omit the peppers or slice them in half and remove the seeds. Pepperoncini peppers are mild, but some kids might prefer to take them off.
Cut the rolls in half and lay cut side up on a baking sheet.
Using your fingers, hollow out 1/3 of the soft inner bread for each slice, set aside to make breadcrumbs or discard.
Toast the rolls, cut side up for 5-10 minutes until you've reaches your desired doneness.
Meanwhile, reheat the Mississippi Pot Roast in the microwave or in a small pot over medium heat.
To assemble, add 1/4 cup of Mississippi Pot Roast to each of the bottom half of sandwich rolls. Top with pepperoncinis, cheese, and finally the top half of the sandwich roll.
Serve hot with lots of napkins, this is a messy sandwich.