Made A Shooter's Sandwich
“Too few people understand a really good sandwich.”
--James Beard
I was sick today, which sucked, but I still have to eat. A few weeks ago, my buddy DLo (who is also selling truffles this weekend at SereniTea House’s May Day Spring Fling on Sunday) sent me a link on making a shooter’s sandwich. At this point, I had no idea what a shooter’s sandwich was, but I’m always looking for good recipes.
The shooter’s sandwich is sometimes called the “king of sandwiches”. It comes from Edwardian England, and it’s a meal that men used to make and take with them when they went on hunting trips (hence, the name). It’s a steak sandwich of epic proportions.
I started by marinating two grass-fed ribeye steaks. I put that in the fridge while I started on the other elements.
I sliced the top of the bread (pain de campagne) off and gutted out the insides.
J and I shared dicing duties on mushrooms and shallots.
I cooked the mushrooms and shallots in butter and let the liquids reduce.
Time for my favorite part. I love cooking steaks.
Steak #1 goes into the bread.
It’s quickly topped off with the mushroom and shallot mixture.
Steak #2 goes on top of it. I had to push it down to get it packed in there.
I topped it off with some horseradish.
I wrapped and tied it up in parchment paper.
Then, I wrapped it up again in aluminum foil.
We stacked 120 lbs. of metal weights on top of it for a few hours.
It was pretty flattened when we took off the weights.
I cut it open and it looked fantastic.
I cut a few slices, so we could eat it.
I am very happy with how this turned out. It was delicious. Of all things that could go between bread, it’s safe to say that few things rival two steaks, mushrooms, and shallots.
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