Prime Rib Sandwiches with Green Chile Queso
LEWIS BARBECUE IN Charleston, South Carolina, sells a Beef N’ Cheddar special on Fridays that nods to Arby’s signature sandwich. The Lewis version features delightfully rich smoked prime rib; shaved onion; horseradish sauce; Hatch green chile queso; and a buttered, toasted bun. The sandwich is well worth waiting in the hour-plus-long line that forms to get it.
So from Arby’s to Lewis Barbecue to Cook’s Country, here’s our version. To make the sandwich, start by thinly slicing leftover Smoked Prime Rib (page 15); this is much easier to do when the meat is cold and firm. Then sauté the slices in a skillet until they’re warmed through and the fat just begins to crisp up.
The queso comes together quickly in the microwave following a tried-and-true test kitchen method for queso fundido: Simply microwave a combination of creamy American cheese, spicy pepper Jack cheese, jarred salsa verde, and milk. To build the sandwich, layer a hefty amount of the beef on a bun with sliced onion, “horsey sauce” (as the Lewis menu calls it), and plenty of that bubblinghot queso. Wow.
SMOKED PRIME RIB SANDWICHES WITH GREEN CHILE QUESO
Serves 2
Total Time: 20 minutes
We recommend chilling the leftover meat overnight to make it easier to slice thin.
3 tablespoons horseradish sauce from Smoked Prime Rib (page 15)
2 kaiser rolls, split and toasted
½ small white onion, sliced into thin rounds
