Prime Rib Sandwich
Where to Find It:
1990 South Ridge Road
Green Bay, WI 54304
Harry and Caroline Kroll began serving food in a family hotel in 1931, and their meals became so popular that they built their first restaurant in 1936. The restaurant was known for the "Kroll's Hamburger." Prior to World War II, the restaurant had to relocate to a basement location under the Labor Temple Auditorium. While this new location wasn't ideal, loyal customers of Kroll's food followed them. It was also during this time that Pat Kroll Van Der Perren began working at the restaurant with her mother and father. In 1974, the urban renewal of Green Bay, WI, brought another move for Kroll's to its current location on S Ridge Road. This relocation brought in the third generation: Bobbie Van Der Perren Wier and her husband Mike picked up the challenge of running Kroll's West.
BITE Score Rating:
B- It goes through that toaster with the Swiss on it so it actually becomes one flavor. Toasting it is absolutely key.
I- Take that beautiful rare prime rib and sear it and combine that with the soft velvety-ness of the vegetables and it's incredible.
T- One of the most tender steak sandwiches I’ve ever come across. It's rich and buttery and beefy and the taste is absolutely extraordinary.
E- They’re using good products and they’re doing it in a clever way. No restaurant stays in business for 70 years if they’re not doing something right.
Results: Defeated by the fish taco torta.
* Seminola Roll
* 8 Oz of Prime Rib
* Sautéed Mushrooms
* Sautéed Peppers
* Sautéed Onions
* Au jus
* 1 tablespoon of Butter
* Place prime rib on the charcoal grill. Cook until it is nicely seared.
* Saute the mushrooms, peppers and onions together.
* Slice the seminola roll and place it into the toaster until crisp.
* Add the prime rib to the roll.
* Put the sautéed vegetables on top of the prime rib.
* Ladel on the au jus.
* Add butter squares to the top of the sandwich.