Rewarmed braised short rib layered with Gruyère and sharp cheddar on buttery griddled sourdough, served with a sharp horseradish cream.
Rye or a sturdy country loaf works in place of sourdough. Add a layer of caramelized onions or thinly sliced pickles for contrast.
The horseradish cream doubles as a sandwich spread or steak sauce.
Ingredients
Scale
Measurement units
- 2 cups reserved shredded short rib (from Red Wine-Braised Short Ribs with Parmesan Polenta)
- 2 tbsp water
- 8 slices sourdough bread
- 6 oz Gruyère
- 4 oz sharp white cheddar
- 4 tbsp unsalted butter
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tbsp fresh chives
- ¼ tsp kosher salt
Ingredients
Scale
Measurement units
- 2 cups reserved shredded short rib (from Red Wine-Braised Short Ribs with Parmesan Polenta)
- 2 tbsp water
- 8 slices sourdough bread
- 6 oz Gruyère
- 4 oz sharp white cheddar
- 4 tbsp unsalted butter
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tbsp fresh chives
- ¼ tsp kosher salt
Instructions
Make the horseradish cream
Stir sour cream (½ cup), prepared horseradish (2 tbsp), Dijon mustard (1 tsp), fresh lemon juice (1 tsp), fresh chives (1 tbsp) and kosher salt (¼ tsp) together in the bowl.
Refrigerate for 10 minutes while you make the sandwiches.
Equipment: small bowl
Rewarm the short rib
Warm reserved shredded short rib (2 cups) with water (2 tbsp) in the skillet over medium heat for 5 minutes, stirring, until steaming hot and 165°F.
Transfer to a plate and wipe out the skillet, about 1 minute.
Equipment: large nonstick skillet with a lid
Build the sandwiches
Spread unsalted butter (4 tbsp) on one side of each of sourdough bread (8 slices).
Toss Gruyère (6 oz) with sharp white cheddar (4 oz). Flip half the bread buttered-side down and layer with half the cheese, the short rib, then the rest of the cheese.
Top with the remaining bread, buttered-side up.
Griddle the sandwiches
Cook the sandwiches in the skillet over medium-low heat, covered, for 5 minutes, until the bottoms are deep golden.
Flip and cook uncovered for 5 minutes more, until golden and the cheese is fully melted.
Equipment: large nonstick skillet with a lid
Serve
Cut each sandwich in half and serve with the horseradish cream for dipping.
Tomorrow's Meal
Short Rib Grilled Cheese Croutons with Tomato Soup
A leftover sandwich gets cubed and recrisped in a skillet into rich, cheesy croutons to float on a bowl of tomato soup.
Quick overview:
- 1.Cut the leftover sandwich into bite-size cubes.
- 2.Recrisp the cubes in a dry skillet over medium heat until hot and crunchy.
- 3.Warm tomato soup in a saucepan.
- 4.Ladle the soup into bowls and top with the croutons.
Before you cook
Cook notes
- • Rye or a sturdy country loaf works in place of sourdough.
- • Add a layer of caramelized onions or thinly sliced pickles for contrast.
- • The horseradish cream doubles as a sandwich spread or steak sauce.
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