Leftover Prime Rib Sandwich Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced prime rib layered with horseradish sauce, provolone, caramelized onions, and arugula on bread. An easy way to transform leftover rib roast into an impressive sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 crusty bread (such as baguette*, French bread, or Ciabatta)
- ½ cup horseradish sauce (or mayonnaise)
- 1 pound cooked prime rib
- 4 slices Provolone cheese
- 2 cups arugula (rinsed and drained)
- 1 cup caramelized onions (or sliced red onions (optional))
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 709mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 203mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 709MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.