Jul 14 2026
Restaurants›Acero›Shaved Prime, Asiago & Horseradish Recipe

Shaved Prime, Asiago & Horseradish Recipe

Inspired by Acero
Time25m
Serves4

Make Shaved Prime, Asiago & Horseradish Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

Horseradish Asiago Spread

Optional assembly/finish

Method

Horseradish Asiago Spread

  1. 1

    Make the spread

    In a small bowl, combine 3 tsp prepared horseradish, 1/2 cup mayonnaise, 2 tbsp sour cream, 2 tbsp grated Asiago, 1 tsp Dijon mustard and 1 tsp white wine vinegar. Whisk until smooth. Taste and add 1/2 tsp honey if you want to slightly tame the heat. Season with 1/4 tsp black pepper and 1/4 tsp kosher salt. Adjust horseradish to taste (add up to another teaspoon for more heat). Chill while you assemble sandwiches to let flavors meld, about 10 minutes.

Sandwich Assembly

  1. 2

    Prepare greens

    Place 2 cups baby arugula or watercress in a bowl. Toss with 1 tsp fresh lemon juice, a pinch of kosher salt (from the 1 tsp listed) and 1/4 tsp freshly ground black pepper. Set aside.

  2. 3

    Toast the rolls (optional)

    Heat a skillet over medium heat. Spread about 1 tsp butter or brush oil on the cut sides of the 4 rolls. Place cut sides down in skillet and toast until golden, 1–2 minutes. Remove from heat.

  3. 4

    Butter rolls

    Spread softened butter (2 tbs total) lightly on the inside of each toasted roll to add richness and prevent sogginess.

  4. 5

    Assemble sandwiches

    Spread a generous layer (about 1 1/2 tbsp) of the Horseradish Asiago Spread on both bottom and top halves of each roll. On the bottom half, layer approximately 4 oz shaved prime rib (about 2–3 oz per sandwich if making 4 sandwiches; adjust so each sandwich receives roughly equal meat), distributing meat evenly. Top the meat with 1 oz (about 1 slice worth) shaved Asiago per sandwich (total 4 oz for all). Add a small handful of the dressed arugula on top of the cheese. If using, add 1 tablespoon pickled red onions or a few thin slices of raw red onion to each sandwich for brightness.

  5. 6

    Finish

    Close the sandwich and press gently. If desired, return sandwich to the skillet over low heat, press with a spatula, and warm for 30–60 seconds to slightly melt the Asiago. Cut each sandwich in half and serve immediately.

More from Acero