Shooters Sandwich Recipe

Recipe Category: Rib-Eye-Steak

Shooters Sandwich Recipe


Makes 1; :SERVES 6


  • 2 tbsp (25g) butter
  • 8 shallots, very finely chopped
  • 14oz (400g) button or chestnut mushrooms, finely chopped A sprig of fresh thyme, leaves picked
  • 2 garlic cloves, crushed
  • a splash of brandy
  • sea salt and black pepper, to taste
  • 2 steaks, such as rib-eye or sirloin, which will fill the loaf (the size of each steak will depend on the size of loaf used) 1 large round white cob loaf Horseradish sauce
  • dijon mustard


  1. First, make the duxel es by melting the butter in a frying pan or skil et and cooking the shal ots and mushrooms slowly until almost al the moisture is gone
  2. Add the thyme, garlic, and brandy and cook again until reduced and nearly al the brandy has cooked off
  3. Season with salt and pepper
  4. Remove from the heat and set aside
  5. Cook the steaks by heating a ridged griddle pan until screaming hot, then season the steaks heavily with salt and pepper just before putting them into the pan
  6. Cook until medium-rare
  7. Cut off the top third of the loaf to make a lid, then hol ow out the rest, reserving the crumb for use in another recipe
  8. Spread some horseradish sauce on the bottom of the loaf, then add the first steak, fol owed by the duxel es
  9. Add the second steak
  10. Don’t worry if it pokes out of the top, as the sandwich wil be pressed overnight
  11. Spread Dijon mustard on the cut side of the lid, then put the lid back on the loaf
  12. Wrap the sandwich in wax (greaseproof) paper and tie it up with string
  13. Do this tightly
  14. Wrap the whole thing in aluminum foil, then put it in the refrigerator where it can rest overnight
  15. Weigh the top of the sandwich down with something good and heavy
  16. This may require several heavy pans or whatever you have at your disposal
  17. Just make sure it’s properly pressed
  18. The next day, remove the weights and remove and discard the wrappings, then cut the loaf into wedges and serve

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