New Year’s Eve we enjoyed a big prime rib roast for dinner. Today, I knew I needed to use the extra prime rib and couldn’t think of anything better than a hot prime rib sandwich as we watched football this afternoon! Don’t you love it when one great meal becomes two?
OPEN-FACE PRIME RIB SANDWICHES
with Black Peppercorn Aioli
1 1/2 cups of sliced onion
1 Tbsp of Montreal Seasoning
2 Tbsp. vegetable oil
2 Tbsp. unsalted butter
1 cup of mayonnaise
3 Tbsp of freshly ground black pepper
1 tsp of lemon juice
1 Tbsp of minced garlic
4 ciabatta rolls
2 lbs of cooked prime rib, sliced thin
8 slices of Provolone Cheese
4 sprigs of thyme
Preheat oven to 450 degrees.
Slice the onion and cook over medium heat in a skillet with melted butter and hot oil. Add Montreal Seasoning and cook until tender. Remove from heat. Set aside.
Slice Ciabatta Rolls in half. Place on a baking sheet. Spread 1 Tbsp of aioli on each slice. Top with prime rib, sautéed onion, cheese and a pinch of fresh thyme.
Bake in oven for 5 minutes or until cheese starts to bubble. Allow to cool and serve.