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Executive Chef jW Foster (from the historic Library Bar at the Fairmont Royal York Hotel in Toronto), shares his recipe for his popular Prime Rib Sandwich! The prime rib sandwich has been a popular dish for the Bay Street barons and Toronto regulars that Library Bar has welcomed over the years. When Chef Foster was developing the new menu for Library Bar’s reopening in November 2021, he wanted to pay homage to this staple but elevate the dish. ”We use AAA Ontario Beef, which is slow-roasted and smoked in-house. Locally-sourced mustard and onions and a key ingredient, the new pretzel bun from Thuet Bakery,” says Foster. He also chose to upgrade to a pretzel bun as the dough and structure of the bread holds the jus and is better for dipping. Visit https://www.fairmont.com/royal-york-toronto/dining/librarybar/ to check out The Library Bar!
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The Bay Street Sandwich
Ingredients
- 1-4 lb Prime Rib or Ribeye
- 1 cup mayo
- 3 tablespoons Prepared horseradish
- 1 Spanish onion
- All-purpose Flour
- Smoked paprika
- Salt and pepper
- 4 Ciabatta or baguette or French roll
- Beef Demi Glace Beef Jus
- 1 L canola oil
Instructions
Prime Rib:
- Liberally season your prime rib roast with salt and pepper
- Roast the Rib on a wire rack on sheet tray at 400f for 25-45 mins (depending on size) or until internal; temperature reaches 120f
- Let the roast rest for at least 15 mins.
Crispy Onions:
- Thinly slice 1 Spanish onion
- Make a flour dredge – 2 cup all-purpose flour, 2tsp smoked paprika, salt and pepper to taste
- Toss your onion slices in the dredge, coating well
- Fry your onions in a pot on medium heat with canola oil until golden brown
- Use a slotted spoon or spyder to remove onions from oil once golden brown, and rest on a wire rack or paper towel so they do not get soggy.
Horseradish Mayo:
- While the Roast is resting, add 1 cup of mayo to a mixing bowl
- Add 3 tablespoons of prepared horseradish
- Season the mayo with salt and pepper
Bread Prep:
- Cut your bun of choice (ciabatta, baguette, French roll) in half
- Generously apply butter to the face side of the bun, and toast face down on a medium high heat cast iron pan
Assemble:
- Once your Mayo, bun, onions, and rested meat are ready, thinly slice the prime rib (about 6 slices per portion
- Gently warm the sliced prime rib in the beef demi-glace (or jus)
- Apply two heaping tablespoons of horseradish mayo to your bread
- Pile 6 slices of the warmed prime rib to the bottom piece of bread
- Top with your crispy onions
- Serve with a small ramekin of beef Demi-glace or Jus – ENJOY
