Surf & Turf Sandwich

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • hoagie roll, 8-inch long
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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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