Deviled Meat Spread for Sandwiches and More

Recently, I shared my Italian Pot Roast in a Beefy Red Wine Broth with you. Since it’s just Hubby, Kiddo and I, we have a tendency to have left overs from nearly every meal. For the most part, these go into Tupperware containers and make for nice lunches or a clear-out-the-fridge smorgasbord dinner one night during the week. 

Sometimes I like to make a spread from the leftover meat. The beauty of a meat spread is that you can use just about anything. Leftover ham, roast chicken, pork roast or in this case Italian Pot Roast can make a delicious meat spread. (In the summer, any leftover tri-tip will make an incredible spread). Whenever I have leftover “hunks” of meat, I like to store them in zip-lock bags complete with some of their cooking juices. My Italian Pot Roast had plenty of onions, which were tossed into the bag along with the wonderful beefy red wine. While the meat was stored in the refrigerator, it soaked in all the beautiful flavors of the juices and the onions combined.  I knew I had the makings for a great meat spread later in the week.

The beauty of a meat spread is that can be used to make sandwiches, molded all pretty and served with crackers as a cold appetizer or spread on cocktail bread or trimmed sandwich bread for little finger sandwiches at tea time.  The more flavorful the original meat, the more flavorful the spread.

Deviled Meat Spread
1/4 lb or more Leftover Meat – any kind
1 Tablespoon Mayonnaise, more as needed
1 Tablespoon Mustard, more as needed
1/2 Tablespoon Red Wine Vinegar, optional
Salt & Pepper to Taste
Bread or crackers for serving

Fit food processor with a metal blade for chopping.

Cut left over meat into manageable pieced. Place meat in food process and grind to a coarse meal.

Add mayonnaise and mustard, pulse to blend. Check for flavor and spreadable consistency. Add more mayonnaise and/or mustard (depending upon personal preference) as needed a little at a time until desired consistency is reached. Sprinkle with a little red wine vinegar for a “deviled” spread – this is purely optional.

Taste spread and season with salt and pepper or other seasonings (Montreal Steak Seasoning is wonderful with beef) as desired.

Serve on bread as a sandwich or with crackers as a meat spread.

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Meat Spread (1)

Any leftover meat will do. In this case, I used Italian Pot Roast. The meat was cooked with lots of onions. The onions served to enhance the flavor of the spread.

Cut the hunks of meat into more manageable pieces. No need to remove the onions, these would grind up beautifully in the spread.

Cut the hunks of meat into more manageable pieces. No need to remove the onions, these would grind up beautifully in the spread.

Place chunks of meat into the food processor fitted with a metal blade.

Place chunks of meat into the food processor fitted with a metal blade.

Pulse or grind into a coarse meal. You don't want it too fine at this point as there will be more "grinding" to come.

Pulse or grind into a coarse meal. You don’t want it too fine at this point as there will be more “grinding” to come.

Meat Spread (6)

Add mustard and/or mayonnaise as needed a little at a time to get meat to a nice, smooth spreadable consistency. Pulse between additions until desires consistency is achieved.

Meat Spread (7)

Once smooth and spreadable, taste and adjust seasoning as desired. A splash or so of red wine vinegar will render a “deviled” spread.

Meat Spread (10)

Spread can be used to make sandwiches at lunchtime. Or served with crackers or made into little finger tea sandwiches. Use your imagination and enjoy!

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