Thursday, September 24, 2009

Prime Rib Sliders

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Not too long ago, I met up with fellow food bloggers and Bread Baker Apprentice bakers, Cheryl of A Tiger in the Kitchen, Heather of Bodacious Girl, and Jeff of Culinary Disasters. It was great to meet all of them and talk shop about food, blogs, bread baking, cameras, etc. The crazy thing is, all of us met here in downtown Chicago and each of us came from different parts of the world. Cheryl flew in from Japan; Jeff took a train in from Indiana, Heather drove in from Arizona (about a month prior to our get together) and well, I walked over from our condo.


Unfortunately, Cheryl wasn't able to make it to dinner when we initially planned. She had some plane delays flying to the U.S. so Heather, Jeff and I met up for dinner. We went to Tavern at the Park and on their restaurant menu were these Prime Rib Sliders. I passed on them and ordered something else, but the idea of those prime rib sliders were still lingering in my head... even if it was nearly 2 weeks ago. Enter the prime rib leftovers.

Leftovers - yay or nay? Some folks won't even consider it, others see it as an opportunity. For me, the latter is true. Leftovers are like a challenge of what can you make using a prepared food to create something different. So here, my challenge involves leftover prime rib, thanks to my parents. My parents tend to see food as the ultimate gift to send us off with. We enjoyed a prime rib dinner together and I already knew we would be getting leftovers before the dinner was over. The first thing that came to mind was making Prime Rib Sliders.

Prime Rib Sliders
recipe inspired by Tavern at the Park

leftover prime rib (about 4-8 oz?)
pepper jack cheese slices
ripe red tomato slices
baby spinach
French dinner rolls
1/2 cup caramelized onions
horseradish (optional)

Preheat your oven to 400 degrees.

Slice your dinner rolls in half and lightly butter the insides (or brush/spray with olive oil). Place on a baking sheet and toast the rolls in the preheated oven.

While the rolls are toasting, heat prime rib in the oven until warm. Alternately, you can pan fry them slightly as desired in a skillet with a touch of olive oil if you want a little crispness to the meat.

To assemble, place your prime rib on the toasted rolls, top with cheese, baby spinach and sliced tomato. You can also smear some horseradish on the roll if you'd like. I found the pepper jack cheese was perfect for a little kick. Enjoy with a nice cold beer!

9 comments:

The Maiden Metallurgist said...

Hugo's has a tenderloin slider on their bar menu that I honest-to-god have dreams about. This post made me think of tem and now my mouth is watering.

Chocolate Shavings said...

Care to send me one of those ;) ?

Yudith said...

These look amazing. I also love the small portions!

Christina said...

Wow, those look sooo good!!

Julie said...

Damn, those are the tastiest-looking things I've seen all day!

ATigerInTheKitchen said...

OK *now* I'm really sore that my plane was delayed! Dang... I'm going to have to go back to try these. It was so, so, so nice to meet you. Now you have to come visit NYC! xo

Thibeault's Table said...

Great looking sandwich. The perfect use for leftover Prime Rib.

MaryMoh said...

Some of the prettiest burger I've seen. Looks so tempting I 'd love to grab it and sink my teeth into it anytime.

Anonymous said...

Hello,
My name is Haley Destafino, I am the Associate Publisher of The Mountain Times, a weekly newspaper in Killington, Vermont. Every year we publish a summer and winter menu book which is a collection of the local restaurants menus. We look for colorful and seasonal photos for our covers and the photos you have are very appealing. I write to you in hopes of getting your permission to use one of them for this winter’s menu book cover. We would gladly give you the photo credit and copies after it is published. You can see this summers cover on our website, http://www.mountaintimes.info. I look forward to hearing from you. mtntimes@vermontel.com. Thanks for your time.

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