So here's what's happening in the photo above: Loaf of bread with the center dug out, a steak, a mushroom/garlic/onion sautee, another steak, pesto, and the top of the bread.
I know. It's amazing.
Original idea: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/apr/07/how-to-make-shooters-sandwich
The shooter's sandwich originated in Britain, where it evolved from a need to have a hearty, portable sandwich while shooting (i.e. hunting).
You'll need:
Round loaf of crusty bread (I used a rosemary olive oil loaf from La Brea)
Two steaks, roughly the size/shape of your bread. I used rib eyes
1 lb mushrooms
1/2 large onion (my onion was 1 lb)
4 cloves of garlic
Pesto
Cut the loaf of bread in half and dig out the insides. You can use the innards for breadcrumbs or snacking.
Finely chop the mushrooms, onions and garlic. Saute until everything is softened, the mixture has reduced in size and most of the moisture is gone. I seasoned with dill, oregano, pepper and salt.
Season your steaks. I used dried dill, oregano and black pepper. Sear on a HOT, dry pan until medium. (Sorry the photos are slightly blurry. Must've been shaking in excitement)...
Immediately stuff the first steak into the bottom of your loaf. Top with your mushroom/onion mixture. Add second steak. At this point, you can slather on a spread--the Guardian did horseradish and mustard, but I did pesto. Top with the loaf lid.
Wrap the whole loaf in butcher or parchment paper. The original recipe said to secure it with string, but I didn't have any, so I went without. Wrap the paper-wrapped sandwich in foil.
Place under a cutting board and pile as many heavy weights on top as you safely can. Leave for 6 hours in a cool place or overnight. Remove the foil and cut through the paper and sandwich like a cake.
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