We all love bar food, don't we?

    We've all had occasions when an old friend is coming over for "a couple of beers." And I'm sure, like me, there's that friend where you know a couple of beers turns to 6, turns to 2am!  These nights make the greatest of memories. The problem seems to be at some point everyone needs to eat, but in a party atmosphere who knows when that will be? Servefood at the wrong time, and the whole vibe of the party can be ruined, or at least most may not be ready to eat.

     Here is a great sandwich that solves these issues, is creative, delicious, and is definitely "bar food". It's major components can be made ahead of time, and assembled in a snap.
This recipe makes 3 large sandwiches. They can be cut in half to feed 6.

     BAR STYLE POT ROAST SANDWICH

INGREDIENTS

1 1-2LB CHUCK ROAST

1 Small package baby carrots

1 large brown onion

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

3 12" pizza doughs

Olive oil 

Crushed garlic

Salt & pepper

1 to 1 1/2pounds mozzarella cheese, shredded

Italian flat leaf parsley

Prepared creamy horseradish

   Note: I have found it easier to buy my pizza dough from the local pizza joint. If you want to go the extra step and make your own, by all means, go for it!

HARDWARE

Crock pot

Pizza stone

Pannini maker

    At least 5 hours before you expect to eat, put roast in crock pot, with carrots. Salt and pepper to taste. Cook until it shreds with a fork on high. Once done turn cockpot to "keep warm" setting if equipped. It will keep until ready to use.

    Pre heat oven to 500, or highest setting, with pizza stone in it. Roll out pizza dough to oval shape, about 1/4" thick. CAREFULLY, remove pizza stone from oven, and put dough on stone. Drizzle a little olive oil on dough. Spread crushed garlic to taste (a little goes a long way!).  Finely chop parsley. Top dough with cheese, and sprinkle on parsley to taste.  You have to work fast. Place back in oven, cook until cheese is melted.

   Remove from oven. This is the bread for one sandwich, repeat with other 2 doughs. Trim off crusts, this will hold fine covered for a couple hours.

    Dice onions and peppers to 1/4" pieces. Put about a tablespoon of olive oil in a large frying pan, add peppers and onions. Cook on medium high heat until soft, about 8 minutes. 

   When you are ready to eat, assemble sandwiches. Put helping of pot roast on a piece of cheese bead, cheese side up, top with peppers, onions,  horseradish,  and top piece of bread cheese side down. If you don't like horseradish,  it can be substituted for something like deli mustard. You can also omit it, and enjoy with au jous, like a beef dip. The choice is yours.

    Place in pannini maker and cook until bread is toasted,  and cheese is melted. Enjoy with an ice cold beer!