Sometimes I want a sandwich, but then other times I want a SANDWICH. And when I first discovered the shooter’s sandwich, I immediately began planning where I was going to buy each of the ingredients — the clock was ticking until I could get in my kitchen and make this thing.
If you’ve never heard of the shooter’s sandwich, you might have missed the memo — literally. This viral hit was passed around the office, Facebook, Twitter, and the rest of the web. So what was so viral about it? People were overwhelmed by its sheer sandwichness and wanted to share the thrill. By the way, If I ever get to be a king, I’m going to change my name to His Royal Majesty, King Sandwichness III.
I first discovered the shooter’s sandwich via this blog post on The Guardian. The accompanying slide show is pretty rad, too. Don’t those photos make you hungry? Me too. The author of the post describes a shooter’s sandwich as…
A triumph of Edwardian cuisine, the shooter’s sandwich was originally created as a snack that Cook could make the night before it was required, effectively making a beef Wellington portable so a gentleman needn’t get peckish while hunting.
Here is how it all went down.
Get yourself into a couple of thick rib eye steaks. These came from Huntington Meats at the Los Angeles Farmer’s Market. They were pretty thick, so I asked the butcher to cut them in half, lengthwise.
Next, get your hands on about 30-40 white, or button, mushrooms. Also (not pictured) grab about 10-12 medium-sized shallots. Chop both the shallots and the mushrooms into quarter-inch pieces. That’s roughly the size of a rabbit turd, but don’t think about rabbit turds right now — that’s gross.
Hollow out a round loaf of bread — but not too much. You’ll want some lining to soak up the goodness. Softer breads will work better, I think, strictly from an ease-of-eating standpoint. I used a white farmer’s bread.
Cook the chopped shallots and mushrooms with plenty of butter. This will probably take about 20 minutes — you want to cook everything all the way through. The mixture will be brown and most of the water will have evaporated off. Don’t forget to season liberally with lots of salt and pepper.
Meanwhile, cook your steaks medium-rare (or rare). And then pull them directly off the grill and into the bottom of your bread bowl / basin of glory. No need to rest these steaks.
Top steak-layer-one with the mushroom/shallot mixture. Then top that with the remaining two steaks.
Slather the top with a ton of dijon mustard and horseradish.
Put your sandwich’s hat back on, wrap it in waxed paper, and then tightly tie the whole package with kitchen twine.
Put a plate underneath to catch any runaway juices, and then weigh the whole thing down with some soup cans, or a bag of flour, or… you know… a weight.
I know… I know. I, too, want to enter into a romantic relationship with this sandwich. It really is that good. Click on any of the photos above to see the full set on Flickr for lots more shots of the shooter’s sandwich.