Ingredients

  • Baby spinach
  • 1 loaf of hearty bread
  • 3 pounds veni­son round roast
  • 1 large onion
  • 1/2 teas pepper
  • Chipolte mayo, mayo, or steak sauce
  • 1/2 tea salt
  • 1 cup liq­uid (I used a steak­house mari­nade.)
  • 1 cup liq­uid (I used a steak­house mari­nade.)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Sprinkle roast evenly with salt and pepper.
  • INGREDIENTS:

Step 2

  • Place in a crock pot and add liquid. Cook on low 5 to 6 hours.
  • EQUIPMENT:
  • Length: 360 minutes

Step 3

  • Remove roast from crockpot and let sit for at least 10 minutes. Meanwhile, preheat your sandwich press, grill pan or skillet and saute your onions (you can choose to leave the onions raw if you prefer).Thinly slice the roast.Slice bread in small sandwich sized portions and spread on your condiment of choice. Pile on spinach, onion, venison and cheese in which ever order strikes your fancy.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • Place in your sandwich press and make sure to press and hold the lid down for at least 30 seconds.
  • EQUIPMENT:

Step 5

  • Let cook for 5 minutes until cheese is melted and bread is toasted.
  • INGREDIENTS:
  • Length: 5 minutes

Step 6

  • Serve and enjoy!