Leftover Prime Rib Sandwich
Crispy garlic bread rolls, creamy horseradish sauce, fresh greens, and reheated prime rib make these Prime Rib Sandwiches your go-to for leftover rib roast. In my opinion, not even a humble opinion, these sandwiches are even better than a slice of fresh prime rib.
The hot and cold layers of the sandwich are one of the things that make this sandwich so beguiling. Crispy toasted garlic bread topped with fresh greens, hot prime rib, and cold sauce are just a delight to bite through. Each flavor is brought out by the complimentary temperature of its neighbors.
Leftover Prime Rib?
When you make a prime rib, you often have several slices leftover—yes, even when you make my small batch prime rib! It is hard to make such a small roast. They often don’t cut them small enough to just feed two people, so you will have more than you need.
But leftovers from a rib roast are always appreciated, even if you tuck them away in the freezer until you’re ready to have beef again. What a freezer treasure!
What You Need To Make Prime Rib Sandwiches
This recipe is the perfect thing to make after you have made a prime rib unless you’ve got leftovers in the freezer. Beyond that, the rest of the ingredients are pretty flexible, you can swap them out for items you prefer more. Or have on hand.
- prime rib, slices or pieces or like I used a slab
- 6-8 inch hoagie or sandwich rolls, use what you have on hand, even toasted bread would work, baguettes works too
- butter
- garlic granules or garlic powder
- fresh greens or lettuce, microgreens, sprouts etc.
- sour cream
- cream horseradish–I used Beaver brand
- *optional* beef broth for dipping
If you don’t want to sour cream sauce on your sandwich or for dipping you can skip it. Mayonaise works just as well. Or use whatever you like and prefer on your sandwich.
If you like or want cheese, add it to the heated prime rib. Or add it cold to the lettuce portion of the sandwich and put the sandwich together around it.
Prime Rib Sandwich
Ingredients
- 2 hoagie rolls
- 2 TBSP butter softened
- 1/2 tsp garlic powder more to taste
- 3/4 pound leftover prime rib beef
- 1 cup fresh salad greens
- 1/2 cup sour cream
- 1 TBSP cream horseradish more or less to taste
- salt to taste
- pepper to taste
- 1 cup *OPTIONAL* beef broth use bone broth, an au ju packet, or bouillon cube
Instructions
- preheat the broiler to make garlic bread rolls
- butter the bread rolls and sprinkle with garlic powder
- toast the bread under the broiler, keep an eye on it and remove it when it's lightly golden brown and toasty, set it on two plates
- mix the sour cream with enough cream horseradish to make it slightly spicy, salt to taste
- *if using heat the broth until hot, set aside to stay warm while you prepare the prime rib
- heat a non stick skillet over medium heat
- once hot, place the prime rib on the pan, sprinkle with salt and pepper, quickly heat on both sides
- meanwhile lay the toasted garlic bread on two plates top one side with fresh greens
- lay the hot prime rib on the other slice of bread
- slather with horseradish sauce or serve on the side
- *optional* serve wth a small bowl beef broth as au jus if using
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