Short Rib Melt
University of Southern California, Los Angeles
Eric Ernest, executive chef for USC Hospitality, says his department’s most popular sandwiches are usually twists on traditional favorites. One of the most popular is the Short Rib Melt, which is a cross between a melt and a French dip.
“You take braised short rib and top it with pickled onions, arugula and Gruyère cheese, served on toasted fresh focaccia,” says Ernest. “We serve it with the braising liquid on the side. So it’s a melt, but you can treat it as a dip if you’d like.”