A DECADENT STEAK SANDWICH WITH HERB-BASTED PRIME RIB, COGNAC-FLAMBÉED ONIONS, DIJON, CORNICHONS AND MOLTEN RACLETTE.
- SERVES 2 very generous sandwiches (or 3 smaller ones)
- PREP TIME 25 minutes
- COOK TIME 45 minutes
- TOTAL TIME 1 hour 10 minutes
INGREDIENTS
PRIME RIB
- 1 prime rib roast (900 g-1.2 kg / 2-2½ lb)
- Kosher salt
- Freshly cracked black pepper
- 4 garlic cloves, crushed
- 2 rosemary sprigs
- 4-5 thyme sprigs
- 75 g (5 tbsp) unsalted butter
COGNAC CARAMELIZED ONIONS
- 2 large white onions, thinly sliced
- 40 g (3 tbsp) unsalted butter
- Salt and black pepper
- 1 bay leaf
- 1½ tbsp honey
- 60 ml (¼ cup) Hennessy or cognac
RACLETTE
- 200-250 g raclette cheese, sliced
SANDWICH ASSEMBLY
- Rustic country bread or pain de campagne
- Dijon mustard
- Whole-grain mustard
- Cornichons, thinly sliced
INSTRUCTIONS
ASSEMBLY
Lightly toast the bread.
Spread Dijon on one side and whole-grain mustard on the other.
Layer generously with:
- Warm sliced prime rib
- Cognac caramelized onions
- Sliced cornichons
- Molten raclette cheese
Close the sandwich, press gently, and serve immediately.
CHEF’S NOTE
The acidity of the cornichons is essential here; it cuts through the richness of the beef, butter, and raclette and keeps the sandwich perfectly balanced.
By Laurent Dagenais