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Shooter's Sandwich

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Picture of Shooter's Sandwich
Apparently this type of sandwich was made for the posh folk when they went out on shooting (or hunting) trips as it travels well and probably improved even more after being squashed in someone's saddle bag!  Alas I have no shooting trips planned but have got the week off work so what better time to make it?!

Be warned - although this is a very simple sandwich, it does take a while to prep and is best left pressing for at least 5 hours!
 
 
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Step 1:

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To begin with you need to make the mushroom mixture - I used half chestnut mushrooms and half white closed cup mushrooms, about 14 medium sized mushrooms in total.

Finely dice the mushrooms.

Step 2:

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I don't think it matters whether you use onions or shallots - shallots are a little more fiddly to peel and chop but I like the flavour.   I finely sliced 8 shallots and then softened them in a little butter and olive oil then added some very finely sliced garlic (3 cloves).

Step 3:

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Once the shallots have softened, add the chopped mushrooms and cook the mixture down until and excess liquid has cooked away.  If there is too much moisture left in the mushrooms the sandwich will become too soggy.  Season with salt and pepper to taste.  I found that leaving the mushroom mix to stand allows any excess moisture to drain plus it allows you to get on with the rest of the steps!

Step 4:

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Slice a "lid" off the top of the bread and scoop out most of the bread inside.  If you get a little carried away with the scooping and feel there are any weak spots, you can patch it up with some of the bread you've taken out.
rsamson21 month ago

Step 5a:
Save out one small steak to eat while you wait for the pressing to be done.

Could take out the bread center in biggish pieces to toast/grill and make appetizers with the extra steak.

Just a thought.

Michael021 month ago

Made this and it is delicious, i did refrigerate it with the weights on it and i loved it.

calligator (author)  Michael021 month ago
Glad you liked it! I've seen other versions with other types if meat as well - chicken breasts, sausages, salamis, etc
kariswg11 month ago

Need I say...refrigerate the sandwich (with the weights on it)?

i wonder if you do need to or not, as steak is beef it is not so bad to leave out but hmmm, it is in a sealed container and it would probably change the taste if left in fridge.

Meat starts breaking down after 2 hours even if cooked. It's called salmonella. Please, please check this out before making and eating.
calligator (author)  kariswg11 month ago
I've made it many many times and never had any problems but if you were worried you could press it while it's in the fridge!
and do you need to refrigerate it?
would you mind adding an ingredient list?
This sounds absolutely fab!
Wheeltrax1 month ago
My archery competitions will never be the same again! Great idea.
isupplicia1 month ago
Going to make this with Mexican bolillo. mmmm
BayRatt1 month ago

Yum!!!

jmwells1 month ago
I like this with hot pepper jam. A nice sweet hot.
gcanders1 month ago

Compressed Heaven. Looks awesome.

caitlinsdad1 month ago

Ha, I thought that tub of mushrooms was a tub of diced bacon. I think this is a fine variant of Beef Wellington. The mushroom preparation is called duxelles. Yum.

boatingman1 month ago
Aww, man!!! It's almost 10:00 pm and I'm in bed reading this, so now I want to get up and do this. Oh, well. Not tonight. It looks and sounds great, though. I will do some of these for lunch next week however. Thank you.
The main problem I see with this is Step 8. There is no way I can wait 5+ hours for a sammich that looks (and no doubt smells) that awesome.
calligator (author)  General Zod1 year ago
Agreed! I usually go and look at it at least a few times an hour!
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