Karen presents a twist on a classic Edwardian sandwich called a “Shooter’s Sandwich”. It has impeccable credentials & is rather large in size too!
It’s British Sandwich Week
which means it’s all about bread and fillings……such as egg and cress,
curried (Coronation chicken), bacon butties
, cheese savoury
and my own guilty pleasure, a fish finger sarnie
! I am a HUGE lover of the humble sarnie, and I cannot imagine a lunch box, picnic or late supper without one or two. They can be toasted, as in Club Sandwiches
, or made in Pitta Bread such as this favourite of mine, Greek Salad and Chicken in Pita Bread
, and as long as there is bread and ample filling I am happy!
My recipe for this year’s Sandwich Week is all about meat and lots of it, so vegetarians please look away; it’s my twist on a classic Edwardian sandwich called a “Shooter’s Sandwich”, a sandwich of impeccable credentials and that is rather large in size too. There is a rather helpful series of photos how to make the classic shooter’s sandwich here, How to make a shooter's sandwich,
but my version is a little more refined insofar as I have omitted the steak in favour of slices of cold cut meats and pickles.
One aspect of the classic shooter’s sandwich is the addition of mushrooms, these I have kept, along with the large bloomer style loaf of bread.
The classic filing ingredients are: a beef steak, mushrooms, shallots and a large unsliced loaf of bread. It’s basically “Beef Wellington
” in sheep’s clothing, well what I mean is, it IS IN BREAD and not pastry! The origins of the name and recipe are said to be linked to the old Country House Estates, where a couple of these monster sarnies was made for the gentry as they engaged in a shooting party or three – something to keep the wolf from the door as they say, or maybe the cook from being shot! Whatever the story, I can see that given its vast proportions as a sandwich, it was more than likely an Edwardian invention as they loved their grub.
My “daintier” sandwich recipe is shared below, and if you are a vegetarian, I am sure you could adapt this with cheese, vegetables and pickles, similar to a French Pan Bagnat
. The basic “weighing down” of the sandwich overnight is the same, and I assume that’s so the hungry hoards could pack the sandwich in their saddle bags or in their breeches! I hope you enjoy my recipe if you make it and do enjoy British Sandwich Week, and make sure you engage with a loaf or two this week!
(Serves 6 people)
1 large ciabatta or bloomer, or crusty loaf of your choice
Softened butter to spread
100g smooth liver pate
Pickled cucumbers or gherkins
12 thin slices smoked ham
½ red onion, peeled and sliced
125g mushrooms, cleaned and fried in a little butter
Cooked and sliced chicken, turkey or pork
Mustard or pickles of your choice (Optional)
Salt and pepper to taste
1. Cut the loaf of bread in half as seen in the photos.
2. Spread both halves of the bread with the butter and then layer up the ingredients on one half of the bread loaf in the order listed – see the photos.
3. Place the lid on top of the filling and then wrap in greaseproof paper and tie with some string.
4. Place some heavy books or weights on top and leave for at least 12 to 24 hours, in a cool place.
5. Serve in slices.
For more great bread recipes visit Great British Chefs collection.