| Slow-Roasted
Prime Rib Sliders
By Jason
Giles - Jacks at the Portola Hotel & Spa, Monterey,
CA
Ingredients:
Sourdough rolls, 1oz. rolls preferable
Slow-roasted prime rib, shaved in thin slices
Micro greens
Horseradish
Aioli (mayonnaise acceptable)
Salt and pepper
1 lemon
Dash of olive oil
To
Assemble and Serve::
Mix horseradish together with aioli and stir until well
combined. Cut sourdough rolls in half and spread 1 teaspoon
of aioli on each side.
Dress
micro greens with a dash of olive oil and a squeeze of
lemon juice; season with a touch of salt and pepper. Put
a small amount of micro greens on top half of roll and
pile bottom half with prime rib.
Put
the two halves together and enjoy.
Note:
The sliders hold up for about 1 hour in the refrigerator;
any longer and the bread may begin to soften.
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