Surf & Turf Sandwich
"Up class dinner but on a hoagie roll"
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Yields:
-
8 sandwiches
- Serves:
- 8
ingredients
- 4 lbs rib roast
- 1 (1 1/2 lb) package shrimp, peeled cleaned and tails off (60-80 shrimp)
- 2 large onions (I used Vidalias)
- 4 tablespoons garlic butter
- 16 slices American cheese
- 16 slices provolone cheese
- hoagie roll, 8-inch long
directions
- I put the rib roast in the freezer for about an hr after trimming off as much outer fat as I could (partially freezing the roast makes the roast easier to slice it thin).
- When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either.
- I slice up how much I need for the sandwiches then throw it on the grill or in the skillet along with the onions ( you can either slice or dice the onions).
- Then I take the shrimp and cook it up in a skillet w/ 4 tbs of garlic butter ( cook for about 1 min then turn and cook for another 20 25 sec.)
- Remove the shrimp and drain on a paper towel.
- I take the hoagies and butter them and toast them either in a skillet or on the grill.
- I put the meat on first then the American cheese then I put 8 shrimp per sandwich, then the grill onion followed by the layer of provolone cheese then the top of the bun.
- Leave the sandwich whole if you like or cut in half at an angle.
- I use 8" hoagie rolls.
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RECIPE SUBMITTED BY
I am a 45 yro male that LOVES to cook, bake and I even go as far as decorating cakes when the need arises. I started learning how to cook from my mom when I was 10 yrs old. Since my first "About Me" I have recieved my Degree in the Culinary Arts as well as Business Management. I also attended then Wilton School for Cake Decorating in Illinois earlier this yr.
I still own/operate my own Sports Bar & Grill but like before, it's not your typical bar & grill. I have more on the menu than burgers & wings and such. I do have lunch & dinner special featuring family type meals like meatloaf, chicken fried steaks and on fri-sat. nites I have Specials on Prime Rib.
I have returned to the catering part of the biz after taking a break from it for almost a yr. as well as having a mobile concession stand truck that I operate at festivals & special activities. Between the B&G, catering and concession truck I employ 45 people.
I have been very blessed with my businesses and have become more involved with the local charities and food banks. Since the first part of May of this yr. any leftovers from my specials M-F I take & donate to the shelter house downtown and I am going to be sponsering my first Thanksgiving & Christmas dinners for the public this yr which I am really excited about. As well as working with the local SRS office with providing the less fortunate kids in the area with winter coats, gloves & stocking caps.
