The shooter’s sandwich is a little known meal, that was originally prepared to nourish hunters as they went out in search of their prey. Its compactness took up less room and made carrying it easier. In addition the ingredients used, fared well without refrigeration. It makes a great snack/meal when spending a day at the lake or at the races.
- 2 Rib Eye steaks
- Mushrooms: I used Portobellos but any kind can be used. I actually used two packages instead of one. 6 caps.
- 4 Scallions
- 4 Cloves of Garlic
- Deli Mustard
- Loaf of Italian bread
Cube mushrooms. Chop scallions, garlic and parsley.
I cooked 4 pieces of bacon in the oven at 400 degrees. It took about 20 minutes. Keep an eye on them, because they can go from perfect to overdone really quickly.
After the bacon cooled enough to handle it, I chopped it in to 1/4 strips.
I set the burner to medium and added a giant dollop of butter to my stockpot.
Once the butter began to bubble I added the chopped scallion and garlic. I let it cook for about three minutes before adding the chopped mushrooms.
Once I added the mushrooms, it took about 20 minutes for them to cook down enough. I stirred them occasionally and got the grill fired up.
After the mushroom mixture cooked down, I added the bacon and chopped parsley and continued to toss for another minute or two.
This is what the final product looked like.
I coated the two Rib Eyes with Fast Eddies on both sides. Then I put them on the pre-heated grill and came back in to prepare the loaf of bread.
The untouched loaf of Italian bread.
I cut the top off of it and then hollowed out the bottom portion.
I flipped the steaks once and let them continue to cook for about 4 more minutes, and then removed them from the grill.
I placed the steaks in the bottom of the bread bowl while they were still very hot.
Then you top the steaks with the mushroom mixture.
Followed by a healthy coat of horseradish.
Cover the top of the bread with deli mustard. It seems like a lot but since the sandwich is so dense it works out really well.
Cap the sandwich and prepare to wrap it in butcher paper.
Once wrapped in butcher, secure the paper with string. I probably could have done a much better job if I had an extra set of hands.
Then wrap the whole thing in a couple of layers of tin foil.
You now need to place a good amount of weight on it it. Many people suggest books, I decided to use my 80lb laser printer.
The sandwich was instantly reduced to about 1/2 it’s thickness. I left the printer on it overnight.
This is what it looked like in the morning. I took it down to the store, so the guys could try it.
I guess it was pretty good, it only lasted a few minutes. The steak was so tender you could easily bite through it. When I make it the next time I will probably trim a bit more fat off the ends of the steak. There were a couple of bites that were kind of gristly.
I first learned about how to make this fantastic sandwich from a Tim Hayward article. Cheers Tim!