Big Ben Sandwich

INGREDIENTS:       
2 6" French bread loaves, sliced lengthwise
10 oz Beef Shoulder Tender
Salt and Pepper
Olive Oil
Butter
Provolone Cheese

STEPS:
Preheat oven to 350 degrees.

Season beef shoulder tender with salt and pepper.  Coat with olive oil and sear on all sides in a hot pan.  Place beef in a roasting pan and cook in oven for 8 to 10 minutes, or until rare.  Set aside to rest or refrigerate for better slicing.  Reserve juices.
Once beef is cooled, slice it as thinly as possible across the grain.  

Butter sliced French bread and grill in a large saute pan set on medium heat. Cook the bread until it is golden brown.  Place provolone cheese on the top slice of French bread and put in the oven until the cheese is melted.

While bread is toasting, place slices of roast beef and reserved juices in a medium saute pan set on high.

When the beef is hot, place it on the bottom slice of French bread and put the top slice on.

Put the remaining au jus in a small dish for dipping.

Shamrock, Rose & Thistle
4513 Old Shell Rd Ste D
Mobile, AL 36608
For reservations call 251.343.4669
Hours of operation:
Tuesday - Thursday, 11 a.m. to 9 p.m.
Friday, 11 a.m. to 9:30 p.m.
Saturday, 10 a.m. to 9:30 p.m.
Sunday, 10 a.m. to 2 p.m.


ABOUT THE RESTAURANT:
Shamrock, Rose & Thistle opened in July of 2007. Since then, it has become the favorite destination of locals and travelers looking for a truly unique dining experience.

Classifying Shamrock Rose and Thistle is a challenge. We’re a cross between a British Pub, a Southern Family Restaurant, and an English Tea Room. We call ourselves a gastro pub, in that we cheerfully serve whatever we desire--British, French, Italian, Thai, Indian, and of course Southern American cuisine--in a welcoming atmosphere. Our chefs are free to invent what they see fit and pub-goers and tea drinkers are free to relax, and enjoy.

The gastro pub movement started in the early 90’s in London, England. The idea of taking an existing pub, injecting a young gourmet chef, and elevating the experience for its patrons crossed the pond and has been permeating this country for a few years now.

Rhonda and Bill didn’t start off to create Mobile’s first gastro pub when they opened Shamrock, Rose & Thistle. They were looking for an older building with character and space for outside dining. Bill wanted to create the same feel as the village pub in Stanton, England, where he was raised, but with a much better menu. Rhonda wanted to recreate the English Tea Rooms they visited around Suffolk. They compromised and did both.

Shamrock, Rose and Thistle is a place to celebrate family events or catch up on local news; share a pint with friends or relax over afternoon tea. You can pop in for a drink, run in for a quick bite, or linger over an exceptional meal and a fine wine. Focusing on a simple menu, fresh ingredients, well prepared, at a reasonable price; we prepare traditional dishes with a gentle gourmet twist.

But don’t take our word for it. Visit our delightfully different British Gastro Pub and discover your new “local” in the Village of Spring Hill.

ABOUT THE GUEST:
Chef Michael Blucas graduated from Faulkner State Culinary School. He was the former Chef at the Country Club of Mobile and former owner of Blu Bistro.