Surf & Turf Sandwich

Up class dinner but on a hoagie roll

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8 sandwiches

Ingredients

• 4  lbs  rib roast
• 1 (1 1/2lb) 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

1. 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).
2. When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either.
3. 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).
4. 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.)
5. Remove the shrimp and drain on a paper towel.
6. I take the hoagies and butter them and toast them either in a skillet or on the grill.
7. 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.
8. Leave the sandwich whole if you like or cut in half at an angle.
9. I use 8" hoagie rolls.