Nothing can compare to a buttery prime rib that’s fresh from the oven, but leftovers deserve some love too. While they can never be restored to their former glory, they can become something else that is also delicious and wildly different in their own right. Enter this Hot Leftover Prime Rib Sandwich, it’s packed with tangy smashed, horseradish-spiked white beans, gently warmed slices of beef, and a tangle of peppery arugula. This sandwich isn’t about recapturing past glories—it’s just a great sandwich! So don’t leave your leftovers in the fridge this holiday season and turn them into something equally as delicious.
Related: Chicken Schnitzel Sandwich
ingredients
directions
Preheat the oven to 250°F. Remove the prime rib from the fridge and let it come to room temperature.
Place the beef in a casserole dish with a tight-fitting lid. Pour in a cup of the beef stock and cover. Cook for 30 minutes or until just warmed through. Start checking the meat at 15 minutes in.
While the beef is heating, pour the olive oil into a large skillet over medium-low heat. Once the oil is shimmering add the garlic and sauté briefly.
Pour in the beans and the remaining beef stock. Add the thyme and bring everything up to a boil. Reduce to simmer and let cook for 10-15 minutes or until the liquid is mostly absorbed.
Transfer the beans to a large bowl and add the horseradish and the salt. Mash everything together and set it aside.
Take the beef out of the oven and cut it into thin slices.
Spread the beans on all four pieces of toast. Choose which two pieces of toast will be the bottom slices and top them with several pieces of beef. Place a pile of arugula on top of the beef and top with the final pieces of toast. Secure with a skewer and serve immediately.
Note:
** It’s preferable to reheat a hunk of prime rib and then slice it afterward. Keeping the meat intact will help safeguard that rosy interior while reheating. But if you only have slices, reduce the cooking time by half.
