Shooters Sandwich. Pressed Steak and Mushroom Sandwich with 8 layers. Ultimate Steak Sandwich
The concept of this sandwich is to put cooked steak and mushrooms inside a hollowed out loaf of bread then press it down with weights. Weights are used to press down on the sandwich, which causes all the juice from meat and other toppings to soak into the bread. Shooter’s sandwich originated in England during the Edwardian era. It was created so that hunters could easily carry lunch with them, hence I guess the name Shooter’s sandwich. My version has 8 layers of different type of toppings. I guess I can call it evolution of food 😊.
Shooters Sandwich. Pressed Steak and Mushroom Sandwich with 8 layers. Ultimate Steak Sandwich
The concept of this sandwich is to put cooked steak and mushrooms inside a hollowed out loaf of bread then press it down with weights. Weights are used to press down on the sandwich, which causes all the juice from meat and other toppings to soak into the bread. Shooter’s sandwich originated in England during the Edwardian era. It was created so that hunters could easily carry lunch with them, hence I guess the name Shooter’s sandwich. My version has 8 layers of different type of toppings. I guess I can call it evolution of food 😊.
কুকপ্যাড অ্যাপে খুলুনরান্নার নির্দেশ
- 1
Step 1- Finely chop the mushrooms. I used a food processor. Just be careful not to turn the mushrooms into a mush. Just a few blitzes should be good. Otherwise, you can use a knife to chop it finely.
- 2
Step 2- Slice 1 red pepper lengthwise
- 3
Step 3- Slice 3-4 medium sized onions (to caramelize)
- 4
Step 4- Use a meat mallet to flatten the steaks. Don’t make it too thin. Then generously season both sides with salt and pepper.
- 5
Step 5- Heat a pan on hi heat. Drop a knob of butter and sear the steaks 2 mins/side then rest the steaks. I cooked the steaks medium.
- 6
Step 6- Using olive oil sauté the red peppers salt and pepper till it becomes soft and a little caramelized on med hi heat. About 7-8 minutes. Then set aside to cool down.
- 7
Step 7- In the same pan using olive oil sauté the mushrooms with salt and pepper till all the moisture is gone on med heat. About 8-10 minutes. Set aside to cool down. It will turn a little pasty.
- 8
Step 8- Onion caramelizing time. In the same pan using cooking oil cook the onions till soft and golden on low heat. I add a bit of brown sugar (optional). I feel it enhances the flavor. Season with salt and pepper. It will take about 30-40 minutes.
- 9
Step 9- Cut the top of the bread. Don’t cut it too low. Save the top. Then clean out the insides of the bread.
- 10
Step 10- We will make a honey mustard garlic mayo sauce. Traditionally a hot horse radish sauce is used. I have picky eaters at home so went with a different kind of sauce. I had one eft over roasted garlic sauce from a pizza takeout. Decided to use it. You can make any sauce you like. I just mixed honey mustard, roasted garlic sauce and mayo together.
- 11
Step 11- Layering time. By now everything should have cooled down. Spread the sauce nicely inside the bread. Put everything inside the bread in this order- steak, cheddar cheese slices, mushrooms, peppers, caramelized onion, fresh baby spinach, swiss cheese slices, steak. Then put the cut out bread top on top. Using foil double wrap the sandwich tightly.
- 12
Step 12- Put wrapped sandwich inside the fridge. Then put all sorts of heavy weights on top. Make sure your fridge rack doesn’t break lol. The weight distribution has to be balanced so that the sandwich gets compressed evenly. Put a flat tray first and then start stacking weights on top. I used a few of my cast iron cookware which are mighty heavy. Leave it overnight.
- 13
Step 13- Unwrap the sandwich the next day. Bake at 250F for 25 mins. Cut and Serve !! It can be eaten cold or hot!!
- 14
Https://youtu.be/k4iSgaQ53NI
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