Leftover Prime Rib Sandwich Recipe
Make this Prime Rib Sandwich, and never let leftover prime rib go to waste. Thinly sliced prime rib layered with horseradish sauce (or mayo), provolone cheese, caramelized onions, and fresh arugula, this easy sandwich is the best way to use leftover rib roast.
Servings: 4 servings
Ingredients
- 1 crusty bread such as baguette*, French bread, or Ciabatta
- ½ cup horseradish sauce or mayonnaise
- 1 pound cooked prime rib
- 4 slices Provolone cheese
- 2 cups arugula rinsed and drained
- 1 cup caramelized onions or sliced red onions (optional)
- Salt and pepper to taste
Instructions
- Arrange your oven rack in the middle position. Preheat the broiler. Line a baking sheet with parchment paper and set aside.
- Using a sharp chef's knife, slice the prime rib thinly, making sure to remove any excess fat.
- Divide the baguette into four equal sections. Slice each section lengthwise, ensuring not to cut completely through, keeping the halves attached.
- Open the bread and evenly distribute two tablespoons of horseradish sauce (4 tablespoons in total per sandwich) on both interior sides.
- Layer a few slices of prime rib and one slice of cheese on top. Repeat the same process to assemble the rest of the sandwiches. Transfer them onto the prepared baking sheet.
- Broil for 2 minutes or until the cheese is melted.
- Remove from the oven and top each sandwich with fresh arugula or caramelized onion (if using).
- Taste for seasoning and add more if necessary.
- Serve while they are still warm.
Video
Notes
- Yields: This recipe makes 4 sandwiches. The calorie information below is per sandwich.
- Slicing the prime rib: We find that it is easier to slice meat when it is cold using a sharp knife. This way, you can get equally cut slices based on your desired level of thickness.
- Horseradish Sauce: We used our horseradish sauce here but you can substitute it with mayo. Alternatively, you can also make horseradish sauce with yogurt for a lighter option.
- Warming up the meat: It is optional, but if you prefer, you can warm up the meat. To do so, place half a cup of leftover au jus or beef broth in a small skillet and bring to a simmer. Add the rib roast slices and heat for 2-3 minutes or until warm. Remove the meat slices with tongs and allow the excess liquid to drip off before assembling the sandwiches.
- Storage: This sandwich is best on the day it is made, but you can store leftovers in the fridge for up to one day. Simply wrap the leftover sandwiches tightly in plastic wrap or keep them in an airtight container before placing them in the fridge.
- Reheating: To reheat, remove the arugula and wrap the sandwich in foil. Then, reheat sandwiches in a low oven (250 - 300 degrees F) for 10-15 minutes or until warmed to your liking.
Nutrition
Calories: 446kcal | Carbohydrates: 10g | Protein: 22g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 82mg | Sodium: 321mg | Potassium: 474mg | Fiber: 2g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 2mg
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