Leftover Prime Rib Sandwich
The perfect way to use up your leftover roast, make a leftover prime rib sandwich. Slices of perfectly cooked prime rib with softened onions and peppers, melty cheese and a tasty bite from horseradish sauce.
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Equipment
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Ingredients
Bread Assembly
- 1 Each Large French Loaf cut in half
- 2 Tablespoons Unsalted Butter
Fillings Assembly
- 2 Tablespoons Unsalted Butter
- 1 Each Green Bell Pepper Sliced
- 1 Each Yellow Onion Sliced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 4 Ounces Sharp Cheddar Cheese Sliced
- 2 Tablespoons Horseradish Sauce I like Arby's Horsey Sauce
- 2 Slices Leftover Prime Rib
Instructions
- Take the large French loaf and cut in half to make two sandwiches. Then slice in half lengthways to open up the bread into a sandwich.1 Each Large French Loaf
- Spread butter over the bread and toast under the broiler until browned.2 Tablespoons Unsalted Butter
- Add another 2 Tablespoons of butter to a large skillet and add the sliced onions and peppers. Season with salt and pepper and cook until soft, about 5-8 minutes should do it.2 Tablespoons Unsalted Butter, 1 Each Green Bell Pepper, 1 Each Yellow Onion, 1 teaspoon Salt, ½ teaspoon Black Pepper
- While the onions and peppers are cooking, lay the cheese slices out on one side of the bread.4 Ounces Sharp Cheddar Cheese
- On the other side, spread some horseradish sauce (or your favorite sandwich spread). Then top with the leftover prime rib slices.2 Tablespoons Horseradish Sauce, 2 Slices Leftover Prime Rib
- Place the sandwich under the broiler again, until the cheese and totally melted and the prime rib slices are heated.
- Remove and spread the onions and peppers on top of the beef. Close the sandwich together while the cheese is still nice, hot and melty. Enjoy!
Notes
This leftover prime rib sandwich is a model of the perfect leftovers sandwich. Much like a Philly Cheesesteak Sandwich.... just customize as you like.
Sauce - I love to use Arby's Horsey Sauce - it has great horseradish flavor... but feel free to use your favorite sauces.
Cheese - I use a tasty sharp cheddar, but this is very flexible. Provolone would be great, as well as Pepper Jack.
Peppers - I use the green, mainly 'cos that's what we always have at home. You could switch this up and use any kind of vegetable.
Seasoning - Spice things up and use a spicy seasoning blend with those onions and peppers.
Bread - I use a simple French bread, but you could use literally any kind of bread.
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Nutrition
Serving: 1Sandwich | Calories: 779kcal | Carbohydrates: 3g | Protein: 29g | Fat: 72g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 2235mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 4mg | Calcium: 426mg | Iron: 2mg
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