Prime Rib Sandwich with Truffle Mustard
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Made With Our
Directions
Item No.
120833
Item No.
551900
Ingredients
- 1-2 pounds leftover prime rib roast, cooled
- 1 fresh baguette
- 1/2 cup Stonewall Kitchen Truffle Mustard
- 2 Tablespoons Stonewall Kitchen Horseradish Cream Sauce
- 2 ounces arugula
- 1/4 cup pickled red onions
Directions
- Slice leftover prime rib thinly and reserve.
- Slice baguette lengthwise. Spread Truffle Mustard on the bottom piece of the baguette and the Horseradish Cream Sauce on the top piece.
- Place the sliced prime rib along the entire bottom piece, then layer with arugula and pickled onions. Cover with top half of baguette and slice into four even pieces. Enjoy right away.
