Cast Iron

Shooter sandwich

March 31, 2011
0 Ratings
  • Makes 1 very large sandwich for a crowd
Author Notes

This is a recipe my husband created, based on the Edwardian shooter sandwich that the Guardian in the UK chose as the best sandwich ever. You prepare a sandwich of seared steak, slathered in horseradish sauce, and layered with mushrooms and parsley, and then weigh it down overnight so that the flavors meld together. It's a great dish to serve, sliced, at a buffet. —Fairmount_market

What You'll Need
  • 2 ribeye steaks
  • 1 large loaf of crusty artisanal bread, approximately the shape of the steaks
  • 24 shiitake mushrooms
  • 24 cremini mushrooms
  • 2 shallots
  • 2 tablespoons butter
  • 2 tablespoons madeira wine
  • 1 teaspoon Worcester sauce
  • 1 bunch flat leaf parsley, chopped
  • 3 teaspoons creamed horseradish
  • 1 teaspoon dijon mustard
  • salt and pepper
  1. Slice the loaf of bread in half and hollow out a lot of the crumb to make room for the sandwich fillings.
  2. Slice the mushrooms finely and dice the shallots. Heat the butter and cook the mushrooms and shallots over medium heat with a generous grinding of salt and pepper. When the mushrooms start to release their juices, add the madeira and Worcester sauce and keep cooking until all of the liquids have evaporated.
  3. Meanwhile, salt and pepper the steaks. Heat a large cast iron skillet and sear the steaks on both sides until they are cooked to medium.
  4. While the ingredients are still hot, assemble the sandwich. Mix the creamed horseradish and mustard and slather half on one of the steaks. Place this, horseradish down, into a carved out bread half. Layer on the mushroom mixture and then the chopped parsley. Layer on the second steak, slather with the remaining horseradish mixture, and layer on the top half of the bread loaf.
  5. Wrap the sandwich in plastic wrap, followed by aluminum foil, and weigh down overnight in the refrigerator under heavy weights, such as a cast iron skillet with canned tomatoes. Remove from the refrigerator for several hours before serving, to bring to room temperature. When you are ready to serve, unwrap the sandwich, slice, and serve.

See what other Food52ers are saying.

  • thirschfeld
  • Hilarybee
  • VanessaS
  • boulangere
  • inpatskitchen
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

8 Reviews

thirschfeld April 12, 2011
watched the Two Fat Ladies make one of these once and have always wanted to make it but haven't. Looks like I have too now, nice recipe.
Hilarybee April 5, 2011
Wonderful! My husband will love this! He spent several years in London and waxes poetic about the foods that he misses.
VanessaS March 31, 2011
Looks great!
boulangere March 31, 2011
Whoa! I'll bet the hard part is the overnight wait to dig in!
ellenl March 31, 2011
Sounds so good!
inpatskitchen March 31, 2011
Oh My!!! I acutally made one last week based on Tim Hayward's article..I added red wine, rosemary and horseradish to the mushroom duxelles. We liked our warmed up a bit.
Fairmount_market March 31, 2011
Rosemary would be a nice addition! And I like the idea of warming up the sandwich before serving.
gingerroot March 31, 2011
YUM! This sounds delicious. I love the mushrooms and parsley in there to contrast/complement the meat and horseradish.