<p>Imagine a grilled cheese sandwich made with Sargento® Creamery Sliced Baby Swiss Natural Cheese, morsels of tender prime rib tossed with a horseradish cream and steak sauce mixture, then piled onto rustic Italian bread and grilled until golden and gooey. Don’t forget the au jus for dipping. Sounds like the best holiday leftover grilled cheese ever!</p>
- In a medium bowl, combine chopped prime rib meat and next three ingredients. Warm prime rib mixture in a large skillet until heated through. Remove from heat and set aside.
- Meanwhile, in a small saucepan, make au jus by bringing beef broth, tomato sauce and worcestershire sauce to a simmer in a small saucepan. Keep warm.
- Spread butter evenly onto one side of each slice of bread. Pre-heat a large skillet over medium heat. Place two slices of bread in skillet, buttered side down. Add 2 slices of cheese onto each bread slice. Spoon about 2/3 cup of warmed prime rib mixture over cheese. Top with 2 more slices of cheese. Finish with 2 more bread slices, buttered side up. Grill for 2-3 minutes or until golden brown. Flip sandwiches with a spatula and grill an additional 2-3 minutes or until golden brown. Transfer to a plate,and keep warm in the oven. Repeat process for remaining sandwiches. Transfer to a cuttng board, cut in half, and serve with a side of warm au jus.
- Note: Feel free to use leftover beef tenderloin, or deli roast beef for prime rib.