Open-faced prime rib sandwich: Don't neglect the leftovers

So, you made a delicious prime rib roast and are lucky enough to have leftovers—don’t neglect them and make this mouth-watering open-faced prime rib sandwich! Thinly sliced prime rib with a touch of low-carb horseradish mayo is an absolute treat. It’s best served on Uprising’s Superfood Bread—a gluten-free bread with absolutely zero added sugar that’s artisan baked with only 2 net carbs. 

With that in mind, it’s easy to see why this bread is a must for anyone following a low-carb lifestyle. Approved for keto and paleo dieters, the protein, fiber, and healthy fats inside will give you sustainable energy without feeling stuffed or weighed down. Give this keto-friendly recipe a try—your taste buds will be glad you did!  

Thinly sliced prime rib

1 slice Uprising Bread

2 pieces of sliced cheese of your choosing

¼ cup thinly slice jalapenos

Horseradish Mayo

½ cup Mayo

1 tbsp horseradish

1 tbsp leftover au jus

1 tbsp dijon mustard

½ tsp white wine vinegar

½ tsp garlic powder

¼ tsp onion powder

Salt and pepper to taste

1. Preheat broiler on over. In a saucepan, warm up any leftover au jus or consomme to medium heat.
2. Once the broiler is at temp, apply a small amount of butter to the Uprising Bread slice and broil till golden brown.
3. Place all horseradish mayo ingredients in a large mixing bowl and stir until all ingredients are incorporated. Set aside for use momentarily
4. While au jus is warming up, thinly slice prime rib
5. Use your now heated up au jus (consume) to also heat up your slice prime rib. You will only dip your prime rib in the au jus to soak up a little more flavor. 
6. Spread the desired amount of horseradish mayo to Uprising Bread toasted side down.
7. Place a warmed up slice of the prime rib on top of the horseradish mayo. Then your sliced cheese and thinly sliced jalapenos. Broil until jalapenos are toasted and cheese is ooey-gooey. Serve with a side of warmed up au jus if desired.