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Monday, 19 July 2010

Sluttishly Savoury: The Shooter's Sandwich


This weekend, I had the best sandwich of my entire life. Even better than the sandwiches my dad used to make when we went fishing (actually, they were gross, but they make me smile now). Even better than the ham sandwiches from that little bakery in that little French village of Alencon (only just though). Even better than an M&S ham and egg, which I get very excited about.

The Shooter's Sandwich is the mother of all sandwiches.

Now, I didn't invent this recipe. Tim Hayward of Guardian fame is the man behind this. But, I tweaked it a bit and well, it's just too darn good to keep to myself. This isn't a sandwich for the feint-hearted. You need a lot of time, and no danger of heart failure would be a good idea too. It's not a cheap meal, but it'll probably be the best thing you eat this summer.


You'll need:
  • 1 Round loaf of bread. I used soda bread (not my first choice) which I wasn't sure about, but it worked perfectly.
  • 2 rib-eye steaks. Yes. Two. This explains why it's not cheap. And why it'll give you a heart-attack.
  • Portabella mushrooms. I used mini ones, because they looked yummy. They were.
  • Five shallots.
  • Couple of garlic cloves.

Make it!
  • Slice to top off your loaf of bread, take out most of the breadcrumbs so you've got a tasty hollow shell. I'd suggest keeping the bread for breadcrumbs, but after the sandwich you probably won't eat again for three more days.
  • Slice and finely dice the mushrooms and shallots. Fry on a low heat in some butter with some garlic and seasoning until they're soft and there's no moisture left. Any moisture and you'll be left with a soggy sandwich. No one like a soggy sandwich. Leave the tasty tasty mixture in a dish and try not to eat it all.
  • Rub the steaks with garlic and season. Fry them in the same pan, to medium rare.
  • Squish the first steak into the bottom of your loaf of bread. Squish squish squish.
  • Add the mushroom and shallots on top, being careful to make sure you've gone to the sides of the loaf and everything is even.
  • Place the second steak on top of the mixture, making sure it fits in the gap you've got left (mine didn't - I had to slice some steak off to make it fit! It was tasty).
  • Admire your handiwork.
  • Don't put the lid on yet! I took Tim's suggestion and slathered the steak in horseradish, and the underside of the lid with Dijon mustard.
  • Squish everything down and wrap your sandwich in greaseproof paper. Tie up tightly with string and then grab yourself a wooden chopping board. Place your dinner under the chopping board. Add something heavy as well - you need to squish as much as you can.
  • Now the hard part: Leave for at least six hours. Really. Apparently, 'overnight' is best, but I have no willpower.
  • One six hours is up, unwrap and look! All squashed and ready to slice!
  • Slice, eat, pretend you're not going to have another slice. Repeat until it's aaaaaall gone.
Is this the best sandwich in the world? Do you know of a better one? Tell us in the comments!

24 comments:

  1. That looks totally amazing! I'm going to try that this weekend (after I get paid!)

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  2. If I was ever going to not be vegetarian any more, this may be the thing that I eat first!

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  3. I remember seeing this recipe on an old episode of Two Fat Ladies, and being transfixed! I've always wanted to try it out, and maybe now I will...

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  4. It's worth the heart attack.

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  5. I hate mushrooms and shallots, and yet I still MUST HAVE THIS!

    I'd cheapen the whole thing by adding in some cheese too. Like a whole Camembert. Maybe

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  6. That looks awful. You should stop eating it and give it to me. I'll make sure it's "disposed of" properly. IN MY BELLY.

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  7. I've made this without mushrooms (hate 'em) and it was still insanely good.

    And I had the willpower to leave it to press overnight.

    *smugface*

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  8. Did you really? I'm impressed. But I bet that's because you made it and then straight to sleep.

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  9. NU-UH!

    I made it on Sunday afternoon and unwrapped it on Monday morning. Honestly, it was like Christmas Day!

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  10. It is like Christmas! Even my non-mushroom liking vegetarian housemate said it looked yummy!

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  11. This is absolutely incredible.

    Liking Em's cheese suggestion; steak and cheese together is amaaaazing!

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  12. This is getting a botched attempt over the weekend. It makes me want to cry with joy. Minus the mushrooms though - they be Satans food.

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  13. I only saw it today and am going to do it, and i LOVE MUSHROOMS.

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  14. omgeez my pregnant belly needs this NOW!!

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  15. *stares four hours at sandwich*

    HELLO LOVER.

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  16. What's the white bits in the filling of the sarnie pic? Looks like some kind of cheese or even chicken? Are there extras in there?!

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  17. No extras, Kirsty! I actually chose a fatty cut of meat and that's what you can see. If you didn't want that (and I totally understand that you might not), just choose less fatty steaks.

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  18. Siany - do you refrigerate it overnight (if you can ideally wait) and then reheat or serve cold?

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    1. I actually squished mine through the day and had it for tea, so I'd leave it out for that part (I don't think the bread going cold will squishing would be a good idea). But then keep it in the fridge. Just make sure it's not totally chilled when you serve it. After you've walked up a really good hill for a picnic should be perfect.

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  19. Sometimes, very rarely, wonder why I am a veggie...Does anyone have any thoughts on how we could make this veggie friendly?

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    Replies
    1. If you put quorn in it I might have to kill you. BUT, the mushroom mix works really well so I'd go with that. Roasted aubergines might also work, especially with maple syrup:

      http://www.domesticsluttery.com/2011/05/sluttishly-vegan-maple-glazed.html

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  20. I just have to look at this recipe sometimes; just to remind myself it still exists, and that I will have it one day.

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