Shooter's Sandwich

History

The shooter's sandwich has murky British origins, with references appearing in Edwardian-era sporting and hunting literature — it was supposedly the ideal packed lunch for a day's shooting, as it could be prepared the night before, wrapped tightly and carried in a coat pocket. The loaf is hollowed out, packed with seared steak and sautéed mushrooms, reassembled, wrapped in paper, and weighted down for hours so the juices soak into the bread. It resurfaced in internet food culture around 2013, sparking a global revival of this magnificent, impractical sandwich.

Ingredients

• Round crusty cob loaf
• 2 ribeye or sirloin steaks
• 300g mushrooms, finely chopped
• 2 shallots, finely chopped
• Butter
• Dijon mustard
• Horseradish sauce
• Salt and black pepper

How to Make

1. 1Slice the top off the loaf and hollow out most of the interior, leaving a sturdy shell.
2. 2Spread the inside of the loaf with Dijon mustard and horseradish sauce.
3. 3Sauté shallots and mushrooms in butter over high heat until all moisture is gone and mixture is a thick duxelles. Season well.
4. 4Season steaks and sear in a very hot cast-iron pan, 2 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly.
5. 5Pack the mushroom duxelles tightly into the bottom of the hollowed loaf.
6. 6Layer the sliced steak on top, pressing firmly.
7. 7Replace the lid of the loaf and wrap the entire thing tightly in parchment paper, then foil.
8. 8Place on a board, set another board on top, and weigh down with heavy books or cans.
9. 9Refrigerate overnight or for at least 6 hours.
10. 10Unwrap, slice into wedges and serve at room temperature.