Lunch

Leftover roast roll

Name: Leftover roast roll
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 2 crusty rolls or baguette lengths; 200 g leftover roast meat (lamb, beef or chicken), sliced; 2 tbsp gravy or mayonnaise; Leftover roast veg or coleslaw; Lettuce or rocket; Tomato relish or mustard (optional); Salt and pepper

Serves 2 Prep 10 min Cook 5 min Total 15 min

Leftover roast roll is a lunch staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. As written it serves 2. Budget about 10 min to prep and 5 min to cook or bake, roughly 15 min all up, across 7 ingredients and 3 method steps. Key building blocks: crusty rolls or baguette lengths, leftover roast meat and gravy or mayonnaise. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. One practical flag before you start: Sunday roast’s best Monday lunch. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

2 crusty rolls or baguette lengths
200 g leftover roast meat (lamb, beef or chicken), sliced
2 tbsp gravy or mayonnaise
Leftover roast veg or coleslaw
Lettuce or rocket
Tomato relish or mustard (optional)
Salt and pepper

Method

Warm meat gently in a pan with a splash of gravy, or use cold.
Split rolls. Spread with mayo or gravy. Layer meat, veg or slaw, and greens. Add relish or mustard.
Season, close, and serve.

Tip: Sunday roast’s best Monday lunch. A spoon of gravy turns it into a proper Aussie roll.

Notes

Putting it together for Leftover roast roll: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Shopping and mise en place: read the full ingredient list once before you start. For Leftover roast roll, crusty rolls or baguette lengths and leftover roast meat are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
From our tested tip, expanded: Sunday roast’s best Monday lunch. A spoon of gravy turns it into a proper Aussie roll. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Before the heat goes on, line up crusty rolls or baguette lengths, leftover roast meat and gravy or mayonnaise and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a lunch cook of this size (2), a clear bench saves more time than any gadget.