Leftover Prime Rib Sandwich

5 from 1 vote

Use up those prime rib leftovers the best way possible by making a thick, satisfying sandwich! We think the best prime rib sandwich is loaded with amazing smoked prime rib, sweet caramelized onions, peppery arugula, and provolone cheese all on a crusty baguette!

Prep Time10

Total Time10

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

1 crusty French baguette cut into 4 pieces
1 to 1 1/2 pounds leftover prime rib thinly sliced
2 cups arugula
4 slices provolone cheese
1 cup caramelized onions
1/2 cup horseradish sauce (see notes)

Instructions

Take the cold meat out of the fridge and slice it into thin slices with a sharp chef's knife, making sure to remove any excess fat.
1 to 1 1/2 pounds leftover prime rib
Split your baguette almost in half so it can hinge open. Spread your horseradish cream or condiment of choice on one or both slices of bread.
1 crusty French baguette, 1/2 cup horseradish sauce
Mound a handful of baby arugula on the bottom half of the sandwich. Add a generous layer of sliced prime rib on top of the arugula.
2 cups arugula
Top the prime rib with a slice of cheese and as many caramelized onions or other onions as you would like. Place the sandwich under the broiler until the cheese has melted and the sandwich is toasty.
4 slices provolone cheese, 1 cup caramelized onions
Slice in half and enjoy!

Notes

Substitutions: While we often make this with leftover prime rib, it's great with any deli roast beef or leftover roasted lamb.
Horseradish sauce: We usually have this leftover from making prime rib, but if you need to make a batch, it's just 1/2 cup sour cream, 1/2 cup heavy cream, 1/4 cup mayo, 4 Tablespoons prepared horseradish, 1/4 cup chopped chives, and salt & pepper, to taste.

Nutrition

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