Wednesday, December 8, 2010

Surf n' Turf Sandwich

This sandwich was inspired by another favorite local restaurant. On the menu of the Union Street Pub in Old Town Alexandria, VA there is a "surf n' turf" sandwich that I am so crazy about. In fact, I probably order it about 90% of the time that we eat there.

Their sandwich featured thin slices of filet mignon, grilled shrimp, and crispy bacon on layers of toasty sandwich's so GOOD!! Since, I don't know the real recipe, I came up with my own version. It doesn't taste exactly like the one at Union Street Pub but it is pretty darn close and very tasty if I do say so myself.

So it all starts with spreading some homemade thousand island dressing on the toasted bread.

Then we start the layering. I used thin sliced roast beef from my grocery store deli instead of filet mignon here. This saved me some time and $$. The roast beef combined with the shrimp, bacon and dressing is just heavenly!

I think a little avocado would be very good here too. Unfortunately, my grocery store didn't have any that were ripe...oh well, next time!

OK, and now for some behind-the-scenes action...this is what happens while I try to photograph a dish, someone eats my props!

My little potato chip thief :)


Thousand Island Dressing
1/2 cup mayonnaise (I used Hellman's reduced fat)
1/4 cup ketchup
1/4 cup sweet pickle relish
1 tsp fresh squeezed lemon juice (you will need the rest of the lemon later in the recipe)
1/2 tsp Worcestershire sauce
pinch of salt

Combine all ingredients in a bowl and mix well. Refrigerate until ready to assemble sandwich. The dressing is best made a few hours in advance or overnight.

Makes 4 Sandwiches

12 slices of country style or sourdough sandwich bread
12 thin slices of roast beef
12 slices of bacon
1 lb jumbo shrimp, deviened
Romaine lettuce, rinsed and torn
1 tsp. butter softened
2 tbsp canola oil
2 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt
1/8 tsp black pepper

Set a grill pan over high heat. Once the pan has heated up well, cook the bacon until crisp, turning as needed. Remove the bacon to a paper towel lined plate. Pour out the bacon drippings and wipe the grill pan with a paper towel, leaving only a small amount of bacon grease.

In a bowl combine the oil, lemon juice, zest, salt and pepper, wisk to combine. Add the shrimp and let marinate while the bread toasts.

Spread a very thin layer of butter on both sides of the bread. Add the bread to the grill pan and lower the heat to medium. Cook the bread until nice grill marks form. Remove from grill and continue with the rest of the bread.

Add the shrimp to the grill and cook until pink and opaque throughout. Remove from the pan and let cool slightly. Slice shrimp lengthwize.

Assemble the sandwich. Start by speading the dressing on one side of the bread, top with lettuce then 3 slices of roast beef. Spread dressing on both sides of the next slice of bread. Top with letuuce, shrimp, bacon and more lettuce. Spread dressing on one side of the last slice of bread and place on top top sandwich. Cut sandwiches in half and serve.

Source: Inspiered by Union Street Pub, Alexandria, VA. Recipe Chef Mommy Original.


  1. I love your potato chip thief! The itty bitty hands are so adorable. My son does the same thing. This sandwich would be stellar with avocado... avocados make me giddy and if they are an ingredient in a menu item I tend to always order it. Your version looks incredible! Did you find it to cost less to make at home rather than eating out?

  2. Yes...I too love avocados!!!

    This definitly cost me less to make at home because I already had a lot of the ingredients in my fridge and freezer. Also, using roast beef instead of the filet mignon saved a lot of $$ (and time).
    If I had to buy the filet, shrimp, bacon and all than the other ingredients...then no real savings. I think it sells for about $15 at Union Street Pub.