Several times over the past couple of months we’ve heard about “the best sandwich in the world”, also known as a Shooter Sandwich. Today we decided to sit down and try one for ourselves.
- A crusty round loaf (in this case, Mountain Bread from Publix)
- 2 steaks (we used New York Strip)
- 8oz white mushrooms, diced
- three onions, diced
- 1 green bell pepper, diced
- 5 cloves of garlic, minced
- 2tbsp Worcestershire sauce
- 1 bucket of rocks from the garden
- dijon mustard
- salt, pepper to taste
First, we seasoned the steaks with some salt & pepper and set them aside while preparing everything else.
We had just made BLTs for lunch, so I used some of the leftover bacon fat to saute the diced onion, mushroom, bell pepper, and garlic, seasoned with a little salt. The vegetables are cooked for a while with the lid on to sweat them, then Worcestershire is added and the lid removed so that the sauce could thicken up. Anna doesn’t care for mushrooms, but generally doesn’t mind them as long as there are not large chunks. She says it’s a texture thing, not a flavor thing. So, I attacked the cooked vegetables with a potato masher to create a nice thick mush.
After the vegetables were done I pan-seared the steaks and finished them up with a short trip through the oven.
While the steaks were in the oven, I cut the top off of a loaf of Mountain bread, and scooped out the inside of the bread to make a big bread bowl.
After the steaks were ready, into the bread they went…
…followed by a healthy scoop of the vegetables
…some swiss cheese
…a little dijon
…and then the remaining vegetables are stuffed into the bread.
Then the top went back on the bread, it was wrapped in wax paper and foil, and then the fun part…
The sandwich has to stay like this for hours. In this case we let it sit for about five hours before digging in.
It didn’t turn out too bad, we’re probably going to try it again, perhaps with a better cut of steak next time.