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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
  • Bacon
  • Deli Mustard
  • Horseradish
  • Loaf of Italian bread
  • Salt
  • Pepper
  • Butter
  • Parsley

Shooter's Sandwich Ingredients

Cube mushrooms. Chop scallions, garlic and parsley.

Chopped Ingredients

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.

Oven Cooked Bacon

After the bacon cooled enough to handle it, I chopped it in to 1/4 strips.

Chopped Bacon

I set the burner to medium and added a giant dollop of butter to my stockpot.

Dollop of Butter

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.

Add Onions and Galic to Butter

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.

Add the mushrooms

After the mushroom mixture cooked down, I added the bacon and chopped parsley and continued to toss for another minute or two.

Add bacon and parsley

This is what the final product looked like.

Finished filling

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.

Season ribeye steaks

The untouched loaf of Italian bread.

Loaf of Italian bread

I cut the top off of it and then hollowed out the bottom portion.

Bread bowl

I flipped the steaks once and let them continue to cook for about 4 more minutes, and then removed them from the grill.

Grilled ribeye steaks

I placed the steaks in the bottom of the bread bowl while they were still very hot.

Place ribeyes in the bottom of the bread bowl

Then you top the steaks with the mushroom mixture.

Topped with mushroom mixture

Followed by a healthy coat of horseradish.

Smear with 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.

Top with deli-mustard

Cap the sandwich and prepare to wrap it in butcher paper.

Ready to wrap it

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.

Wrapped in butcher paper

Then wrap the whole thing in a couple of layers of tin foil.

Wrap in 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.

Set printer on top of sandwich

The sandwich was instantly reduced to about 1/2 it's thickness. I left the printer on it overnight.

Being pressed

This is what it looked like in the morning. I took it down to the store, so the guys could try it.

Flattened sandwich

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.

Shooter's Sandwich

I first learned about how to make this fantastic sandwich from a Tim Hayward article. Cheers Tim!



Date 3/26/2013

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