We just got married, and we were very saddened by the Icelandic cloud of ash that kept several of our Danish friends from attending our wedding. But everything can be a blessing in disguise. We didn’t tell our caterer, Phil’s BBQ, so we ended up with extra beef ribs in the freezer. While we miss our friends, at least we have ribs. And as the old saying goes, “if life gives you ribs, make rib sandwiches.” And so here we are, summer just started, and this wonderful panini (thank you Scott and Choo for that wonderful machine!!) is our first and most basic beef rib sandwich. Yum.
- 2 slices of sourdough bread
- 2 BBQ beef ribs
- 2 slices of strong cheese
- 3 tsp tarragon mustard
- 3 tsp olive oil
Remove the meat from the bones. There should be plenty for the sandwich, and our ribs had lots of meat on both sides. About 5-6 ounces total. Heat the meat in the oven.
Spread the tarragon mustard on the inside of the bread. Place the shredded BBQ ribs meat inside, and lay the cheese on top. Close the sandwich and rub the olive oil on the outside. Toast in a panini maker on medium until the sandwich is golden brown. Enjoy on your patio if you can.