Recipe: Smoked prime rib sandwich, courtesy of Jeff Bentley of Liberty Tavern.

INGREDIENTS 2 lbs Smoked prime rib, shaved (roasted shaved prime rib can be substituted) 4 oz Feta cheese, grated 3 oz Spinach, cleaned and stems removed 1 ea Red pepper, roasted Chimichurri (recipe follows) 4 portions Crusty bread such as focaccia, or Italian loaf, cut for sandwiches Process:

If smoking your own prime rib, smoke for approximately 4 hours in a smoker or until an internal temperature of 120 degrees Fahrenheit (for rare) is reached. Cool the meat in refrigerator. (The smoking process can be done a day or two ahead of time.) Once the meat is thoroughly cold, shave the meat as thinly as possible.

Prepare the chimichurri and reserve cold. (Can be done a day ahead of time.)

Rub whole red pepper lightly with olive oil and char the skin over a gas burner or on the grill.

Turn frequently to char the whole pepper. Once charred, let cool to the touch and remove as much of the charred skin as you can. Remove the stem and seeds and discard. Slice the pepper into thin strips.

Heat a cast iron skillet over medium high heat. Butter the bread you are using and toast lightly in the skillet.

Place the shaved prime rib in the skillet and heat until the meat is warm and cooked to your liking. Remove from the heat and add the roasted pepper strips to the skillet to warm.

Divide the spinach over the bread. Top each sandwich with the warm prime rib and roasted peppers. Drizzle or spoon the chimichurri over each sandwich and top with feta cheese.

Chimichurri Sauce

1 C Parsley, chopped 1 C Cilantro, chopped 2 Tbs White wine 2 C Olive oil 3/4 C Roasted red pepper 2 Tbs Yellow onion, chopped 2 Tbs Garlic, mince 2 tsp Crushed red pepper 2 Tbs Lime juice Salt and pepper Process:

Puree the parsley and cilantro in the food processor.

Add the white wine and then the olive oil. Add the remaining ingredients and puree. Add salt and pepper to taste.

Leftover sauce can be refrigerated for 5 days and used on other dishes.