Recipe For Prime Rib Sandwiches
Turn leftovers into something you actually want to eat again with this Prime Rib Sandwich with pickled veggies and gochujang mayo. This recipe makes leftover prime rib taste brand new.
Ingredients
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- Pinch of kosher salt
- ½ cup thinly sliced English cucumber
- ½ cup thinly sliced peeled carrots
- 1 large slice leftover prime rib (12 ounces, about 1-inch thick)
- 3 tablespoons mayonnaise
- 2 teaspoons gochujang Korean chili paste
- 1 Jimmy John’s French bread loaf or similar sub roll
- Fresh cilantro or mint leaves for garnish (optional)
Instructions
- In medium bowl, stir together vinegar, sugar and salt. Add cucumber and carrots; toss to coat. Let stand at least 10 minutes.
- Meanwhile, place prime rib in a zip-top bag and seal tightly. Place in a large bowl filled with hot tap water for 8 to 10 minutes or until meat is warmed through. You may need to weigh the meat down with another bowl so it doesn’t float.
- In small bowl, stir together mayonnaise and gochujang until smooth.
- Slice bread lengthwise, leaving one side attached to form a hinge. Spread gochujang mayo evenly on cut sides of bread.
- Thinly slice warmed meat, discarding excess fat at you go. Layer meat onto bread. Top with pickled cucumber and carrot, and cilantro and/or mint, if using. Close sandwich and cut in half and serve immediately.
Calories: 558kcal, Carbohydrates: 45g, Protein: 19g, Fat: 33g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 52mg, Sodium: 654mg, Potassium: 379mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3598IU, Vitamin C: 2mg, Calcium: 105mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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