Prepare to fall in love with the rib-and-cheddar sandwich.
This is the kind of food that makes you close your eyes and let out a contented sigh.
The prime rib is roasted for hours, until tender and juicy, and then returned to the grill to brown the fat and bring out a crunch. The finishing touch is provided by the melted and creamy cheddar, which blends perfectly with the meat and adds a dash of flavor.
To harmonize I suggest an Amber Lager beer, which brings caramel notes and goes perfectly with grilled meats.
Ready to break hearts? Write down the ingredients and bon appetit!
RIBBON SANDWICH WITH CHEDDAR CREAM
Ingredients
4 baguettes of 15 cm
1 beef rib from the front with 2 to 3 kg
300 g chopped cheddar
200 ml fresh cream
parrilla salt to taste
Black pepper to taste
Preparation
Season the ribs with parrilla salt, bake over medium heat bone-side down. For each rib bone count 1 hour roasting, turn the rib and bake for another 1 hour.
Let rest for 30 minutes and slice around 0.5 cm, cutting against the fibers.
Season again with parrilla salt (very little) and add black pepper and bring to a golden brown over high heat.
In a saucepan over medium heat, bring the cream and cheddar to melt, stirring constantly.
Cut the baguettes in half, toast on the grill and assemble the snack by placing the sliced ribs and the cheddar cream on top.
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