Today marks Day 1 of my attempt to eat all the leftovers from a 7lb prime rib roast before it goes bad, and/or we get sick of beef. I don’t know how long our enthusiasm for this endeavor is going to last. 7lbs is a lot of meat.
But, while my love for juicy prime rib remains un-dampened by too much of a good thing, I’m going to be making myself a lot of these sandwiches. They are really frickin’ good.
Picture yourself biting into a soft artisan bread roll slathered with spicy dijon mustard, loaded with warm, tender slices of prime rib, and layered with crunchy thin shavings of sweet onions, then washing it all down with a cold beer or soda. Mmmm. Sunday morning lunches don’t get better that!
Roasted Prime Rib Sandwich
- Thin slices of roasted prime rib (No measurement, because it all depends on how much you want to eat!)
- 1 tbsp dijon mustard
- 1 crusty or soft bread roll, sliced in half and toasted
- Thin shavings of sweet onion (Again, depends on how you feel. I used about 3 slices)
- Preheat oven to 350.
- Place your slices of prime rib in an even layer on a baking sheet, and stick it in the oven for 5-7 minutes.
** You’re just trying to warm the meat up, not cook the meat more.
- Smear mustard on both halves of your toasted, sliced bread roll.
- Fold and layer your meat on top of one half of your bread. Lay sliced onion on top of the meat. Replace the top layer bread, and press down gently to firmly adhere it to the rest of your sandwich.
- Enjoy immediately, with a cold beverage.