Submitted by: William Flusche, FSI
Rare prime rib, caramelized onions, peppery arugula, spicy horseradish... are you cooking yet?
one 6" French roll, cut open and toasted
4 oz Tulkoff Deli Style Horseradish Sauce, divided use
1/4 cup caramelized onions
6 oz rare prime rib, shaved
4 oz au jus, kept hot on the stove
2 oz Brie, sliced thin
5 or 6 arugula leaves
Spread 2 oz of the deli style horseradish sauce on the bottom half of the French roll.
With the roll open, place the caramelized onions on the top inside part of the bun. Add the prime rib to the au jus, stirring once, and allow to warm for 20 seconds. Then take the prime rib and place in the roll. Top with Brie then arugula.
The sandwich may also be toasted to melt the Brie before adding the arugula.
Serve with the remaining deli horseradish sauce on the side for dipping and serve with fried sweet potatoes or fresh fried chips.
Deli Style Horseradish Sauce Winner, 1st Spotlight Recipe Challenge