Leftover Prime Rib Sandwich
An easy prime rib sandwich, featuring leftover prime rib, baguette bread, arugula, a creamy horseradish sauce, and Provolone cheese!
Servings: 3
Calories: 827kcal
Ingredients
- ½ cup + 3 tablespoons unsalted butter, room temperature
- 2 yellow onions, halved and thinly sliced
- ⅓ cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 baguette, sliced into thirds (or 5-6" long portions)
- Leftover, thinly sliced prime rib (about 3 slices per sandwich)
- 1 cup baby arugula, washed and dried
- 8-10 thin slices of Provolone cheese
Instructions
- Add a ½ cup butter to a large pan over medium-low heat, and as soon as it has melted, add thinly sliced onions to the pan. Cook for about 20-25 minutes, stirring occasionally. Remove from the stovetop as soon as the onions are golden brown and softened. Set aside.
- Add the mayonnaise and horseradish to a small bowl and sprinkle with a ¼ teaspoon of salt and a pinch of black pepper. Stir to combine and set aside.
- Place a large pan on the stovetop over medium heat. Slather it with a thick layer of the remaining butter, and lay cut side on a large pan over medium heat. Toast the bread for about 2-3 minutes or until the interior is golden to your liking.
- You can reheat the prime rib on the stovetop in same pan as you heated the bread, at the same heat level. Add a slice or two of prime rib to the pan and allow to sit for about 1 minute. Flip, and cook 1-2 minute more until warm to your liking
- Cover both sides of the bread with horseradish mayonnaise, add arugula to the bottom bun, and top with sliced prime rib. Add cheese slices, and finish with a generous spoonful of caramelized onions. Add the top bun, serve, and enjoy!
Nutrition
Calories: 827kcal | Carbohydrates: 53g | Protein: 35g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 951mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 7.2mg | Calcium: 235mg | Iron: 5.7mg