Shooters Sandwich

Name: Shooters Sandwich
Ingredients: One round white farmhouse loaves of good, dense bread, ideally sourdough or semi sourdough; 1 thick (inch or more) rump steak, sliced through the middle to create two thinner steaks; 500g oyster button mushrooms, ripped up; 2 packs of Castello® Extra creamy danish blue; 2 red onions, sliced thinly; bunch of chard; dijon mustard mixed into mayonnaise; salt & pepper

4 servings

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ingredients

One round white farmhouse loaves of good, dense bread, ideally sourdough or semi sourdough
1 thick (inch or more) rump steak, sliced through the middle to create two thinner steaks
500g oyster button mushrooms, ripped up
2 packs of Castello® Extra creamy danish blue
2 red onions, sliced thinly
bunch of chard
dijon mustard mixed into mayonnaise
salt & pepper

preparation

Preparation

1. Slice a lid off the top of the loaf and scoop out most of the bread inside, leaving a centimetre or so around the crusts.

2. On a frying pan on a really high (smoking) heat, season then quickly (30 seconds each) fry the steaks on both sides to your taste and put straight in the loaf.

3. Meanwhile, season the red onions until nearly caramelised and add the oyster mushrooms, then cook until soft.

4. Slice the cheese and place on top. Gently fry the chard (removing the stalks first) in some butter until wilted then place on top.

5. Smother the bread lid in the mustard and mayonnaise then put back on.

6. Finally, wrap the whole thing up tightly with greaseproof paper and string and squash between two chopping boards, or even between heavy books or under sofa cushions, and leave unrefrigerated for approximately six hours.

7. To serve just slice like a pie