Prime rib sandwich with truffle butter

From My Carolina Kitchen

Left over slices of rare roast beef from a prime rib

1 slender French baguette

Black truffle butter, at room temperature

Fleur de sel French sea salt and freshly ground black pepper to taste

Fresh Parmesan cheese

Fresh baby arugula

Bring left-over roast beef slices to room temperature. Cut the baguette lengthwise, but not all the way through. Spread the bottom half of the bread generously with the black truffle butter. Top with a layer of sliced beef and sprinkle it with the fleur de sel and freshly ground black pepper. Using a vegetable peeler, shave the Parmesan cheese into thin shards and scatter the shards over the sliced beef on each sandwich. Sprinkle with arugula leaves, fold the tops of the sandwich over, and cut into diagonals.

Adapted from Barefoot Contessa’s Back to Basics

 

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