Shooters Sandwich

Ingredients for 4 servings

Delicious rump steak, mushroom and Creamy Blue sandwich prepared with a twist

The shooters sandwich is so easy and fun to make. You can really stuff it full and play around with the fillings before squashing it as flat as you can – under heavy books or between sofa cushions!

One round loaf 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 mushrooms, ripped up
2 packs of Castello Creamy Blue
2 red onions, sliced thinly
Bunch of chard
Dijon mustard mixed into mayonnaise
Salt & Pepper

Shooters Sandwich


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

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

Meanwhile, season the red onions until nearly caramelised and add the oyster mushrooms, then cook until soft. Slice the cheese and place on top. Gently fry the chard (removing the stalks first) in some butter until wilted then place on top

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

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

To serve just slice like a pie

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