Shooter's Sandwich
Transform your next culinary adventure with the classic British delight known as the Shooter’s Sandwich—a portable, flavor-packed marvel that’s as impressive as it is delicious. This hearty sandwich starts with a crusty round loaf, hollowed out and filled with layers of perfectly seared steak and a savory mushroom duxelles made from button mushrooms, shallots, garlic, and fresh thyme. Enhanced with a tangy spread of Dijon mustard (and a kick of English mustard if you dare), the sandwich is carefully assembled, tightly wrapped, and pressed overnight to meld the bold flavors together. Ideal for picnics, road trips, or an indulgent lunch, this crowd-pleasing recipe is easy to prepare yet irresistibly gourmet. Slice into this rich, layered masterpiece and experience a delightful blend of textures and flavors in every bite. Perfect for steak lovers and fans of make-ahead meals!
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Ingredients
- 1 piece round loaf of crusty bread
- 500 grams steak (ribeye or sirloin)
- 250 grams button mushrooms
- 2 pieces shallots
- 2 pieces garlic cloves
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon English mustard (optional for extra heat)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 sheet parchment paper
- 1 roll cling film
- 1 piece a heavy weight (e.g., a cast-iron skillet or a heavy book)
Directions
Step 1
1. Preheat a skillet or frying pan over medium-high heat.
Step 2
2. Season the steak generously with salt and black pepper on both sides.
Step 3
3. Add 1 tablespoon of olive oil to the pan, then sear the steak for 2-3 minutes on each side until browned but still medium-rare. Set aside to rest.
Step 4
4. In the same pan, add another tablespoon of olive oil and the butter. Lower the heat to medium.
Step 5
5. Finely chop the mushrooms, shallots, and garlic. Add them to the pan along with the thyme.
Step 6
6. Sauté the mixture for 8-10 minutes or until the mushrooms are soft and have released most of their moisture. Season with a pinch of salt and pepper, then let it cool slightly to make the mushroom duxelles.
Step 7
7. Take your round loaf of crusty bread and slice off the top to create a lid. Hollow out the inside, leaving about 1.5 cm of bread around the edges to form a shell. Keep the lid for later.
Step 8
8. Spread a generous layer of Dijon mustard (and English mustard if using) inside the hollowed bread shell.
Step 9
9. Layer half of the mushroom duxelles into the bottom of the bread shell.
Step 10
10. Place the seared steak on top of the mushroom layer, trimming it if necessary to fit snugly inside the bread cavity.
Step 11
11. Spread the rest of the mushroom duxelles over the steak, ensuring it is evenly distributed.
Step 12
12. Replace the bread lid on top, pressing down firmly.
Step 13
13. Wrap the entire loaf tightly with cling film to hold its shape, and then wrap it again in parchment paper.
Step 14
14. Place the sandwich on a platter or tray and weigh it down with a heavy object (like a cast-iron skillet) to compress it. Refrigerate for at least 6 hours or overnight.
Step 15
15. Before serving, unwrap the sandwich and slice it into thick wedges for serving. Enjoy your flavorful Shooters Sandwich!
Nutrition Facts
| Serving size | (1828.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3226.6 |
| Total Fat 177.2g | 0% |
| Saturated Fat 67.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 366.4mg | 0% |
| Sodium 5889.7mg | 0% |
| Total Carbohydrate 267.8g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 17.0g | |
| Protein 155.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 214.3mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 2648.3mg | 0% |
Source of Calories