Prime Rib Sandwich Recipe
Use up those prime rib leftovers by making a thick, satisfying sandwich! The best prime rib sandwich is loaded with smoked prime rib, sweet caramelized onions, peppery arugula, and provolone cheese, all on a crusty baguette. Slice the leftover meat as thinly as possible, just like the shaved prime rib you'd get at a deli.
Ingredients
- 1 crusty French baguette cut into 4 pieces
- 1 to 1 ½ pounds Leftover prime rib thinly sliced
- 2 cups Arugula
- 4 slices Provolone cheese
- 1 cup Caramelized onions
- ½ cup Horseradish sauce
Instructions
- Take the cold meat out of the fridge and slice it thinly with a sharp chef's knife, removing any excess fat.
- Split your baguette almost in half so it can hinge open. Spread horseradish cream or your condiment of choice on one or both sides of the bread.
- Mound a handful of arugula on the bottom half of the sandwich. Add a generous layer of sliced prime rib on top of the arugula.
- Top the prime rib with a slice of cheese and as many caramelized onions as you like. Place the sandwich under the broiler until the cheese has melted and the sandwich is toasty.
- Slice in half and enjoy!
Notes
- Substitutions: This sandwich is also great with any deli roast beef or leftover roasted lamb.
- Horseradish sauce: To make a batch, mix ½ cup sour cream, ½ cup heavy cream, ¼ cup mayo, 4 tablespoons prepared horseradish, ¼ cup chopped chives, and salt & pepper to taste.