Prime Rib Sandwiches
From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 4 |
Introduction
One of the simplest and best ways to eat leftover standing rib roast is to slice it thinly and place it between slices of good bread. Add a little horseradish, some sweet butter, some thinly sliced red onion, and a lettuce leaf for color and crunch, and a satisfying meal is at hand. Cranberry sauce or chutney served on the side would be perfect.
Ingredients
| 4 | Tbsp. (½ stick) unsalted butter at room temperature | |
| 8½ | -inch-thick slices crusty bread | |
| 4 | very thin slices red onion, separated into rings | |
| 8 | thin slices Standing Rib Roast | |
| 4 | large leaf lettuce leaves | |
| ~ | Prepared horseradish |
Steps
- Butter 4 slices of the bread. Top with the onions, sliced beef, and lettuce leaves. Spread the horseradish on the remaining bread and top the sandwiches. Serve.
This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.
Copyright 2006 Culinate, Inc.