Somewhere between a melt and French dip, this sandwich is all kinds of delicious with its red wine braised-boneless short rib, red onion, arugula, Saint-André cheese and a garlic aioli.
1 4x4 ciabatta bun
5 oz. red wine braised boneless short rib
1 oz. red onion, thinly sliced and pickled in rice wine vinegar
2 oz. Saint-André cheese, thinly sliced
1 oz. garlic aioli
1/2 oz. wild arugula
1. Pull short rib into 1x1-inch pieces and heat in braising liquid. Cut ciabatta in half and toast until golden brown. Evenly spread both halves of the ciabatta with garlic aioli.
2. Place short rib on ciabatta bottom, top with pickled onion, saint andre cheese and arugula. Assemble top of ciabbata and cut in half.
3. Serve with herb spiced chips and short rib braining liquid and fresh snipped herbs.
Recipe by University of Southern California, Los Angeles