This leftover prime rib sandwich layers tender pieces of shaved prime rib, baby arugula, red onion slices, and a rich horseradish cream sauce! These big, beefy sandwiches are a family favorite leftover meal after the holidays! It's a flavor-packed combination that everyone is sure to love!
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Instructions
Preheat your oven (if serving the sandwiches warm) to 300°F (145°C) and wrap your leftover prime rib in an aluminum foil pouch. Add a drizzle of beef stock or leftover prime rib au jus then seal the leftover (chunk or slices) securely in the aluminum foil.
Place the pouch of leftovers into a baking dish, cast iron skillet, or a rimmed baking sheet. Set the leftovers into the center rack of your preheated oven and warm the prime rib for 10 minutes, or until warmed to your satisfaction.
While your prime rib is reheating, mix the cracked pepper horseradish cream sauce in a small bowl. Add all of the ingredients and mix until evenly distributed. Taste and adjust the seasoning or add more horseradish if desired. Cover and refrigerate if using later.
Trim the ends from your baguette and cut the baguette into 4 equal sandwich portions. Slice each piece horizontally to open the sandwiches, being careful not to cut all the way through the bread.
Spread the cracked pepper horseradish cream sauce on both top and bottom of the bread pieces, then stuff with sliced prime rib. Top with optional provolone cheese slices if desired plus arugula and red onion slices. Close and serve.
Notes
We love a great crusty baguette for any prime rib sandwich, but this time (with the stores out of literally everything over the holidays) I brought home a par-baked sourdough loaf. Not quite as thin and shapely as a nice baguette, but the flavor was AMAZING with the prime rib and horseradish cream sauce. So, either will work quite wonderfully!
Caramelized onions are another great hot topping to add to your leftover prime rib sandwiches. To do this, melt 4 tablespoons of butter in a large skillet over medium heat. Add 2 sliced sweet yellow onions and saute for 1 minute then reduce the heat to low. Cook until the onions are browned (caramelized), stirring occasionally. This will typically take up to 30 minutes.
Leave the oven on if serving your sandwiches warm and with cheese. You can return the baguettes to the oven after topping with prime rib and cheese to quickly melt the provolone. Leave the sandwiches open-faced and heat for 2-3 minutes.