Featured Recipe

Sens Prime Rib Double Decker

A two-sandwich tribute to the storied heritage of the Ottawa Senators -- Chopped prime rib, in a sweet steak house sauce, with Sriracha mayo and crispy Tabasco onions, on a potato scallion bun, topped with a melted provolone tomato brioche slider, frisee lettuce and onion rings.

4 Servings


  • Olive Oil, 1 teaspoon
  • 1/2 Onion, diced
  • Green Relish, 1/2 Cup
  • Rice Wine Vinegar, 1/4 Cup
  • Honey, 2 Tablespoons
  • Creole Mustard, 1 Tablespoon
  • Ketchup, 1/2 Cup
  • Crushed Tomatoes, 1/4 Cup
  • Salt
  • Ground Black Pepper
  • Chopped Cooked Prime Rib, 2 Cups
  • 2 Onions, Sliced into rings
  • Tabasco
  • Salt
  • Flour, 1 Cup
  • Mayonnaise, 2 Cups
  • Sambal Chili Paste, 3 Tablespoons
  • Juice of 1 Lemon
  • Salt
  • Ground Black Pepper
  • Potato Scallion Buns, 4
  • Frisee Lettuce Leaves
  • Brioche Slider Buns, 4
  • Tomato, 1 Sliced
  • Provolone, 4 Slices


  • For the sauce, heat the olive oil in a saucepan over high heat.
  • Add the onions and cook until browned.
  • Stirring constantly, add the pepper jelly, vinegar, honey, mustard, Worcestershire, ketchup, salt and pepper and cook until warmed through.
  • Either use immediately, or store in the refrigerator for a few days.
  • Warm the sauce in a medium saucepan and add the meat.
  • Stirring well, cook covered on low for about 15 minutes, until the sauce and meat are heated through.
  • For the sambal mayonnaise, combine all ingredients in a food processor or blender and mix well until incorporated.
  • Season with salt and pepper.
  • For the sliders, toast the buns.
  • Add a dollop of the sambal mayonnaise on each bun.
  • Spoon the saucy meat onto the buns, and top with onion rings.
  • Top with frisee lettuce
  • Fire the bottom of the slider bun with tomato and provolone.
  • Top with slider bun top and onion rings.
  • Skewer with a large bamboo pick.
  • Present with French fries as per photograph
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