Delicious Prime Rib Sandwich Recipe – Simples Recipe Ever :- Use those leftovers of prime rib in the most effective way possible by preparing a sandwich that is both substantial and fulfilling.
Delicious Prime Rib Sandwich Recipe – Simples Recipe Ever
We believe that the best prime rib sandwich is one that is stuffed with delicious smoked prime rib, onions that have been caramelised, arugula that has been peppered, and provolone cheese, all of which are placed on a crusty baguette.
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 (see notes)
INSTRUCTIONS
The horseradish sauce can be prepared by combining all of the components for the sauce in a small bowl and then storing it in the refrigerator until it is required. A big skillet should be used to melt two teaspoons of butter. Once the butter has melted, add the mushrooms and onions that have been sliced to the existing pan.
To begin browning the onions and mushrooms, sauté them over high heat until they reach the desired size. As long as they are allowed to cook for three to five minutes without being moved around, they will have the opportunity to start the caramelization process.
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To continue cooking the mushrooms and onions, turn them over and reduce the heat to medium. Allow them to continue cooking for another five to seven minutes. During this stage of the process, you should stir them into the mixture.
While the mushrooms and onions are cooking, you should start trimming the prime rib that is left over. Take off the bone and any excess fat that is located around the borders of the meat. Be sure to remove any fat deposits that may be present in the middle of the meat (I took this image before I removed the chunk of fat that was located in the middle).
The baguette was cut in half lengthwise, resulting in the creation of a top and a bottom.
Spread a generous amount of horseradish sauce that is creamy on the underside of the french bread.
It is recommended that you include a substantial amount of arugula, as the peppery flavour of arugula enhances the overall flavour of the sandwich.
Place prime rib that has been cut very thinly on top of the arugula. I prefer to fold the meat and set it side by side so that it is not just resting on top of each other.
The onions and mushrooms that have been caramelised should be added to the sandwich. For an additional layer of flavour, the sandwich would benefit from the inclusion of a couple slices of provolone cheese (or Swiss cheese).
In the event that you desire cheese that has melted, you should add the slices prior to the warm mushrooms and onions. The heat will assist in melting the cheese. Prepare sandwiches by covering with the top of the baguette and cutting them into pieces. Serve with hot au jus and additional horseradish sauce.
NUTRITION
- Calories: 776kcal
- Carbohydrates: 40g
- Protein: 35g
- Fat: 52g
- Saturated Fat: 23g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 21g
- Cholesterol: 116mg
- Sodium: 731mg
- Potassium: 676mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 406IU
- Vitamin C: 13mg
- Calcium: 268mg
- Iron: 5mg
NOTES
