Cooking her prime rib steak is great, but if you really want to challenge yourself and impress the lady, make her a shooter’s sandwich – a kind of steak sandwich that British travellers, fox hunters, and aristocrats ate during England’s Edwardian period. It’s perfect for picnic dates.
The shooter’s sandwich is prepared with cooked steak and mushrooms, all of which are stuffed in a hollowed-out bread loaf, and then pressed together by something heavy.
Here’s how it’s done:
Shooter’s Sandwich Ingredients
- 1.5 pounds of button mushrooms
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp butter, divided
- Cayenne to taste
- 1/2 cup minced shallots
- 2 tbsp brandy or sherry
- 3 tbsp Dijon mustard
- 1 tbsp extra hot horseradish
- 1 tbsp mayo
- 2 well-trimmed, large beef steaks (at least 16-18 oz). Seared in some vegetable oil.
- Salt and pepper to taste
- 3-4 oz fine pâté
- 1 round loaf of crusty bread
Putting the Shooter’s Sandwich Together
The mushroom mix
- Slice up the mushrooms until they’re finely diced, and then toss them into a large skillet with some butter, olive oil, and a pinch of salt. Set the heat to high, then saute the mixture until the liquids evaporate.
- Reduce the heat to medium, clear some space in the center, then put in the remaining butter and the minced shallots. Cook until the shallots turn translucent, then mix with the mushrooms and sautee until everything is well caramelized.
- De-glaze the mix with a couple of tablespoons of brandy/cognac/marsala wine, then saute to burn off the alcohol.
- Season the mushroom mix with salt, cayenne, and ground black pepper, then set it aside and let it cool to room temperature.
Mustard horseradish sauce
- Mix the Dijon mustard, horseradish, and mayo in a small bowl.
- Set the sauce aside for now.
The bread crust
- Carefully cut off the top 25% of the bread loaf.
- Hollow out the rest of the bread by removing everything except the crust.
- Thoroughly coat every inch of the hollowed-out bread and the removed bread top with the mustard horseradish sauce. Don’t forget the corners under the rim.
- Trim the fat and gristle around the beef steaks.
- Pound the meat to tenderize them.
- Season the meat generously with salt and pepper.
- Sear the meat in a hot skillet with a little bit of vegetable oil in high heat for a couple of minutes per side, until they’re done to your liking.
- Remove the meat from the pan, turn off the heat, add some water to the pan to glaze, mix the liquid up, then place the pan drippings into the mushroom mix.
Assembling the shooter’s sandwich
- Place one of the steaks at the bottom of the hollowed-out bread. Ideally, it should cover the entirety of the bottom.
- Place the mushroom mix on top of the steak, then pack it in the bread (including all the corners under the bread’s rim) thoroughly with a spoon.
- Slice up the fine pâté and layer it over the mushroom mix.
- Take the second steak and place it on top of the fine pâté layer.
- Cover the crust with the bread lid.
- Loosely wrap the sandwich with a couple of pieces of plastic wrap, then wrap everything with aluminum foil.
- Put the wrapped sandwich in a shallow skillet (ideally not as tall as the sandwich), place a chopping board on top, then weigh it all down with heavy items (e.g. canned goods, cast-iron cookware) to compress the sandwich.
- Place everything in the refrigerator (i.e. shallow skillet, sandwich, and weights) overnight.
- Next day, unwrap the sandwich, cut it up into wedge shapes, and serve.