Like most men, I love sandwiches and am happy to make one out just about anything in sight. After all, what’s not to love about a nifty meal-in-your-hand that can be eaten on the go or in front of the TV?
For over 250 years, we. guys. have been swooning over this reason-for-bread ever since England’s John Monatgu, the fourth Earl of Sandwich, had the good sense to invent it to stave off starvation during a poker game.
Today’s sandwich offers something for everyone from purists (meat & cheese, please!) to vegans. Entire restaurants center their raison-to-be around the assembling of tasty, savory sandwiches serving up a smorgasbord of fillings, breads and condiments.But when I want a great sandwich, I make a Shooters Sandwich, an age-old creation from merry old England. Designed for snacking during the hunt, this is, hands-down, the perfect guy’s sandwich. So step away from the quiche and man up this Father’s Day. Give Dad a sandwich he’ll be proud to call his own!
Classic Shooters Sandwich
Round loaf of bread, uncut
6 ounces tender beef (two thin-cut ribeye steaks or left-over prime rib are good picks)
3 cups sliced mushrooms (I like crimini, but any assortment of fresh will do)
1/2 cup sliced green onions, white and green parts
1 tablespoon crushed garlic
1 tablespoon of butter or olive oil
2 tablespoons of beef broth
Salt and pepper to taste
1 tablespoon horseradish or mustard (creole or another spicy mustard–not basic yellow!)
Carve a lid out of bread, then hollow out loaf interior to create a bowl large enough to hold beef and mushrooms. Reserve lid to placing atop loaf again it’s stuffed.
Season beef with salt and pepper. In a medium skillet, sear beef to medium rare, then remove and place in bread bowl to allow bread to absorb flavor from beef.
In same skillet, combine butter, garlic, onions, and mushrooms. Saute until mushrooms firm up and liquid is nearly gone. Deglaze skillet with beef broth and continue sauteing ingredients until almost dry.
Remove one piece of beef from bowl. Place mushroom mixture in the bread
bowl, then top with the piece of removed beef to create layers of beef, mushroom and steak.
Top steak with mustard or horseradish. Place lid back on bread.
Wrap filled loaf in parchment. Press down and tie with kitchen twine.
Place a heavy object (I use a cast-iron pot) on top of loaf to flatten it a bit and help juices to absorb into bread. Refrigerate overnight.
Slice loaf into quarters and serve with a side of mustard and slices of vine-ripe tomatoes.