| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
|
To assemble each sandwich: Place 6 ounces thawed prime rib in small skillet sprayed with cooking spray; top with 2 tablespoons demi-glace, 1 slice cheese, and 2 strips bacon. Heat over medium heat for 1 to 2 minutes or until cheese is melted and prime rib reaches internal temperature of 140°F for 15 seconds. |
|
|
Ciabatta rolls 3 inch x 6 inch sliced horizontally for sandwiches toasted
|
12 |
|
|
Horseradish mayonnaise commercially prepared
|
3/4 cup |
|
|
Lettuce leaves fresh
|
24 |
|
|
Tomato slices fresh
|
24 slices |
|
|
Red onion slices fresh
|
12 slices |
|
|
Place 1 roll on flat work surface, toasted sides up. Spread 1 tablespoon horseradish mayonnaise evenly over top and bottom of roll. Place prime rib/toppings on bottom half of roll. Layer 2 lettuce leaves, 2 tomato slices, and 1 red onion slice on top half of roll. Close sandwich, secure with frill picks, and slice in half. Portion sandwich half on each of 2 plates. |
|
|
|
Servee each with choice of small Caesar salad or steak fries if desired. |
|
Nutrition Facts
-
Serving Size:
(258g)
- Servings Per Container:
- Amount Per Serving
- Calories
550
Calories from Fat
250
% Daily Value*
-
43%
Total Fat
28g
-
28
%Cholesterol
85
mg
-
76
%Sodium
1820
mg
-
14
%Total Carbohydrate
43
-
Vitamin C
15
%Vitamin A
45
%
Iron
15
%Calcium
15
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.