Mississippi Roast Sandwich with Pepperoncini Chips Recipe

Mississippi Roast Sandwich Recipe
Mississippi Roast Sandwich Recipe. Grilled Cheese Social
Ratings (8)
  • Total: 10 hrs
  • Prep: 60 mins
  • Cook: 9 hrs
  • Yield: 1 sandwich (plus 8 servings)

You might have seen the recipe for Mississippi Roast showing its face all over Pinterest, but this buzz-worthy dish isn't just for mommy bloggers - even the New York Times had a stab at it - recommending it be served as a filler for warm sandwiches. After reading about it and seeing it all over the internet, I decided to make it into a delicious sandwich with some unexpected additions. Made with a rich and creamy Lizano-mayo, kettle cooked pepperoncini potato chips, and sliced pepperoncini rings and piled between two warm and toasty onion rolls, my version of the Mississippi Roast is not to be missed. 

Ingredients

  •  For the Mississippi Roast:
  • 1 boneless chuck roast
  • 2 tsp. kosher salt, plus more to taste
  • 1 ½ tsp. freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tbsp. neutral oil (like canola)
  • 6 tbsp. salted butter
  • 10 pepperoncini
  • 2 tbsp. mayonnaise
  • 2 tsp. apple cider vinegar
  • ½ tsp. dried dill
  • ¼ tsp. sweet paprika
  • Optional: 1 tbsp buttermilk
  • Garnish: parsley (chopped)
  • For the Lizano Mayo:
  • 1 tbsp. mayo
  • .5 tbsp. Lizano Hot Sauce
  • For the Sandwich:
  • 2 onion rolls
  • 1.5 tbsp. Lizano mayo
  • 1/3 lb shredded Mississippi roast
  • 2 pepperoncini, cut into rings
  • 1 handful pepperoncini potato chips

Steps to Make It

For the Mississippi Roast:

  1. Rub salt and pepper all over the chuck roast and dust with flour, pressing it into the meat.

  2. Heat a large cast iron skillet over medium heat and add oil and meat. Cook the meat on all sides until a golden crispy crust has developed.

  3. Place the meat into a slow cooker and add butter and pepperoncini, put the lid on and cook over low heat. 

  4. Once the meat is cooking, make the buttermilk ranch. Whisk together buttermilk, mayo, apple cider vinegar, dill, and paprika and add into the crock pot. Place the lid back on and cook until the meat is tender and falling apart. 

For the Lizano Mayo:

  1. Whisk together mayo and Lizano hot sauce and set aside.

Assemble the Sandwich:

  1. Warm onion rolls and smear Lizano-mayo onto each side.

  2. Add shredded Mississippi roast, pepperoncini rings, pepperoncini potato chips to one side and then top with the other onion roll.

  3. Wrap tightly with butcher paper, slice down the middle and serve immediately. 

  4. Pair this sandwich with leftover pepperoncini chips and enjoy!