This is a camping variation of the American Ruben Sandwich which has the corned beef and sauerkraut classic being Grilled over the fire before being eaten.
Rib Eye Sandwich
Get the party started right with this exquisite rib eye sandwich. Artisan bread is topped with thinly sliced rib-eye steak, onions, and arugula.
A creamy, homemade sauce of horseradish, mayo, and sour cream completes this sandwich, with its smooth and spicy flavors.
If it’s poker night and the women are out of the house, break out the beer and the cigars, and fire up that grill! This celebration calls for some man’s man kinda grub.
2 tablespoons prepared horseradish
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup finely grated Parmigiano Reggiano cheese
2 pounds (900g) of 1 to 1 1/2 inch (2 to 4cm) thick rib eye steaks
1 tablespoon B&B Texas Style Steak Rub, or your favorite beef rub
8 slices of Artisan bread , or 4 ciabatta rolls
1 tablespoon olive oil
1/2 red onion, sliced thin
2 cups fresh arugula
B&B Mesquite Lump Charcoal
In a small mixing bowl, whisk together the horseradish, mayonnaise, sour cream, and Parmigiano Reggiano. Cover and place in the refrigerator.
Season both sides of each rib eye steak liberally with the rub.
Light the lump charcoal in a chimney, once glowing, carefully transfer the coals to the grill.
Place the seasoned rib eye steaks on grill. Cook for 5 to 7 minutes per side, depending on thickness and doneness preferred. Remove from the grill and let rest for 7 to 10 minutes.
Brush the sliced ciabatta rolls with olive oil, and place on the grill cut side-down. Remove the rolls once they are warm with a slight crunch to the cut side.
Slice the steaks thinly on the bias (across the grain).
Slather the top and bottom of each roll with the premade horseradish dressing. Lay thin slices of red onions on the bottom of each roll. Add a generous pile of sliced rib-eye steak. Add a handful of fresh arugula to the top of the steak, and close with the top of the roll.