prime rib sandwich
This delicious prime rib sandwich features succulent slices of juicy prime rib, complemented by horseradish sauce and fresh arugula, all nestled between crusty bread. Perfect for a satisfying lunch or dinner!
Equipment
- 1 Chef’s knife
- 1 Cutting board
- 1 Baking tray
- 1 Aluminum foil
- 1 Skillet or griddle
- 1 Small bowl
- 1 Spoon
- 1 Measuring spoons
Ingredients
- 1 pound cooked prime rib, thinly sliced
- 4 pieces crusty sandwich rolls (e.g., ciabatta, hoagie, or baguette)
- 1 cup arugula, washed and dried
- 1/2 cup horseradish sauce
- to taste salt
- to taste pepper
- 2 tablespoons olive oil (for grilling the sandwiches)
- 4 slices sliced provolone cheese or Swiss cheese Optional
Instructions
- Preheat the skillet or griddle over medium heat.
- In a small bowl, mix the horseradish sauce with a pinch of salt and pepper. Set aside.
- Slice the sandwich rolls in half horizontally.
- Arrange the thinly sliced prime rib on the bottom halves of each roll. If desired, add a slice of cheese on top of the meat.
- Spread a generous amount of horseradish sauce over the prime rib.
- Top with a handful of fresh arugula.
- Close the sandwiches with the top halves of the rolls.
- Drizzle olive oil on the skillet or griddle. Place the sandwiches on the skillet and grill for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted (if using).
- Once grilled, remove sandwiches from the skillet, slice them in half if desired, and serve immediately.
- Feel free to customize the sandwich with your favorite toppings like sautéed onions or peppers, or a spicy mustard.
Notes
Feel free to customize the sandwich with your favorite toppings like sautéed onions or peppers, or a spicy mustard.
This recipe is great for using leftover prime rib from a previous meal. Enjoy the richness of the meat without much additional cooking involved!