Shooter’s Sandwich

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Shooter's Sandwich is a hearty and flavorful recipe that originated in the UK. This sandwich is not for the faint of heart, as it is packed with layers of delicious ingredients. It typically consists of a round loaf of bread, filled with juicy steak, saut�ed mushrooms, caramelized onions, and tangy mustard. The sandwich is then pressed and weighted down to create a perfectly compact and portable meal.

Keywords: Shooter's Sandwich, hearty, flavorful, steak, mushrooms, caramelized onions.

shooter's sandwich recipe details

Shooter’s sandwich recipe, recipe Rating: 4.6
Number of votes:110

The shooters’ sandwich comes to us from turn of the (last) century England and still hits the spot. This meat-packed sandwich is still the perfect meal to pack along for a day of hunting.
Ready in: 6 hours 35 mins

Ingredients

Serves: 4

• 1 (2 pound) thick piece of round steak or sirloin
• 1 teaspoon garlic salt, or to taste
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 medium onion, thinly sliced
• 2 cups sliced mushrooms
• 1 teaspoon Worcestershire sauce
• 1 large round loaf of bread, unsliced
• 1 tablespoon prepared horseradish
• 2 to 3 tablespoons Dijon mustard

Preparation method

Prep: 15 mins | Cook: 20 mins | Extra time: 6 hours, chilling

1. Season the steak with garlic salt, salt, and pepper to taste. Heat the olive oil in a skillet over medium heat, and cook the steak in the hot oil to your desired degree of doneness. Once done, set the steak aside on a plate to rest.
2. Return the skillet to the stove, and stir in the garlic and onion. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the mushrooms, and increase the heat to medium-high. Cook until the mushrooms are very tender and the onions have begun to caramelize. Season with Worcestershire sauce, salt and pepper, and set aside.
3. Cut a lid off of the top of the loaf of bread (about 1/3 of the top.) Remove enough bread from the center of the loaf to fit your meat, onions and mushrooms. Spread the horseradish into the bottom of the bread bowl, then spoon in half of the mushroom mixture.
4. Slice the round steak against the grain into 1/4- to 1/2-inch slices. Pack the steak into the loaf of bread, then top with the remaining mushrooms. Drizzle any meat juices into the sandwich. Spread the cut side of the bread lid with Dijon mustard, and replace on top of the loaf.
5. Wrap the entire sandwich tightly with parchment paper, wax paper or aluminum foil and place onto a sturdy plate or baking dish. Place a board weighted with a brick, or a heavy, cast-iron skillet on top of the sandwich, and place in the refrigerator. Press the sandwich at least 6 hours.
6. Pressing the sandwich will create a fairly solid sandwich with the juices from the meat and mushrooms soaking throughout the bread. Unwrap the sandwich and cut into 6 wedges like a pizza to serve.For your hunting trip:

Make this massive sandwich the evening before your hunting trip and let it press overnight. In the morning, grab it out of the fridge before you head out the door. After several hours of hunting, wipe off your favorite knife and cut this thing right through the paper. Share with 2 to 3 of your hunting buddies out in the field.

Seasoning note:

Feel free to change the seasonings to your preference. I often like to shake in some chipotle powder while I’m assembling the sandwich, and drizzle the filling with additional olive oil and a bit of red wine vinegar. Oregano is good in this too. Heck, you could even try your favorite BBQ rub!