1. Recipes

How to Make Shooter Sandwich - A Step-by-Step Guide

The Shooter Sandwich is a delicious and hearty sandwich that is perfect for any outdoor adventure or as a filling and satisfying meal at home. This unique sandwich is known for its ability to feed a crowd and its portability, making it an ideal choice for picnics, camping trips, or any occasion where a delicious and convenient meal is required.

The origins of the Shooter Sandwich can be traced back to the late 19th century in England. It was traditionally made by hunters who would pac...

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Ingredients

  • 1 loaf hearty country bread, unsliced
  • 3 tablespoons vegetable oil, divided
  • 1 (3 pound) boneless beef round steak, 2 inches thick
  • 1 onion, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1 clove garlic, minced, or to taste
  • salt to taste
  • ground black pepper to taste
  • garlic salt to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 6 hrs
  • Total Time: 6 hrs 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Cut a thick slice from the top of the loaf for a lid; use your fingers to pull the bread center out of the crust, leaving a thick shell. (Save the removed bread for another use.)
  • Heat 1 tablespoon of vegetable oil in a large, heavy skillet over high heat until the oil is slightly smoking; lay the beef round steak into the hot skillet, and cook until the outside of the meat is browned and crusty and the inside is your desired degree of doneness, 5 to 8 minutes per side for medium-rare. Remove the steak, and set aside.
  • Heat the remaining 2 tablespoons of vegetable oil in the skillet, and cook and stir the onion, mushrooms, and garlic until the onions are translucent and the mushrooms have given up their juice, 5 to 8 minutes. Remove from heat, and set aside.
  • Lay the cooked steak into the hollowed-out bread loaf, and pile the onions, mushrooms, and garlic over the steak. Replace the bread "lid," and wrap the whole loaf in aluminum foil. Place the loaf onto a baking sheet; place a heavy flat weight on top of the loaf, such as a board or a heavy skillet, and weight the top with several bricks or jars of water.
  • Place the loaf with its weights into the refrigerator, and chill and press the sandwich for at least 6 hours. To serve, bring to room temperature, and cut off slices of the loaf.

    • Nutrition

    516 cal.

    • Total Fat: 22g
    • Saturated Fat: 7g
    • Cholesterol: 78mg
    • Sodium: 635mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 34g
    • Vitamin C: 4mg
    • Calcium: 131mg
    • Iron: 6mg
    • Potassium: 601mg

    Categories

    Sandwich recipes
    Main recipes
    Appetizer recipes
    Party food recipes