Delicious

Shakespeare Shooter Sandwich Recipe

Here are the ingredients that you need to gather in order to make this recipe:

  • 1 crusty round loaf of bread
  • 2 lbs/910 g steak, preferably not too lean
  • 1 lb/500 g mushrooms
  • ½ lb/230 g leeks or onions
  • 8 tbsp/75 g butter
  • 2 tbsp/30 ml Worcestershire sauce
  • 4 garlic cloves
  • 3.5 oz/100 ml brandy or whiskey (optional)

Source: coventrytelegraph.com

Here are the directions that you need to follow to make this delicious sandwich:

  1. Start by slicing off the top quarter of your hearty round loaf. Scoop out about ⅔ of the interior. You can pull the interior apart and let the scraps dry in order to make homemade croutons. Thinly slice your mushrooms, garlic, and leeks or onions.
  2. Melt your butter in a skillet and toss in your vegetables. You want to sauté them over a medium high heat until they’re reduced down to about half their previous bulk. Add the Worcestershire sauce and brandy or whiskey then give it a good stir. Let it continue to cook down while you prepare the steaks.
  3. Rub a tiny amount of butter into the bottom of a hot skillet and sear your steaks for a couple of minutes on each side. You want to keep them nice and juicy for the sandwich, so don’t go overboard. Aim for medium rare to medium. While the steaks are still dripping and hot, tuck them into the hollowed out loaf of bread. You want to create a solid layer of meat across the bottom. When you’re done, top the meat off with all your vegetables. If you’d like, you can top the whole thing off with a thick layer of cheese. Now put the lid back on your bread.
  4. Wrap the sandwich in waxed paper and tie it loosely with butcher’s string. Flatten the wrapped sandwich under something heavy – Put some real weight onto it.
  5. Let the sandwich sit under the weights, unrefrigerated, for at least 6 hours, preferably overnight. The end result should be a fantastically dense, room temperature sandwich When you’re ready to serve it, cut the sandwich into pie-like slices.

 

Source; bostonglobe.com