Salisbury Steak Melt Sandwiches (pub-style open-face or closed)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 whole cooked Salisbury steak patties (about 10–12 ounces total) and 1 cup mushroom stout sauce from the original batch. leftover Irish Salisbury Steak with Mushroom Stout Sauce
- 2 tablespoons Dijon mustard or pub-style brown mustard
- 4–6 slices extra Irish cheddar (optional)
- 1 small red onion thinly sliced and quickly caramelized (optional)
- 4 sandwich rolls or 4 slices sturdy sandwich bread (ciabatta or sourdough)
- 2 tablespoons butter (for toasting)
- fresh parsley for garnish
Directions
- Slice or lightly shred the 2 reserved patties.
- Heat the mushroom stout sauce with the beef pieces until warmed through.
- Split and toast the rolls (or bread) in butter until golden.
- Spread mustard on the cut sides, pile the warmed beef and mushrooms on the bottom halves, top with extra cheddar, and either close as a sandwich and grill briefly until the cheese melts, or serve open-face with the cheese melted under a broiler for 1–2 minutes.
- Top with caramelized onion and parsley.