Archive for the ‘Sandwiches’ Category

Shooter’s Sandwich

We’re back. I am posting this on the 24th of December and this isn’t exactly festive, even though I have made 24 mince pies this evening. Anyway it’s good to be back and to return with something I’ve been meaning to make for ages. This one is a classic British sandwich that I read about over 6 months ago and made it last week. Great for picnics and something a little different from ham and cheese. Enjoy.


  • 1 round loaf of crusty bread
  • 2 large rump steaks (or similar)
  • 500g mushrooms
  • 200g shallots
  • horseradish sauce
  • dijon mustard
  • 75g butter
  • splash of olive oil
  • salt and pepper for seasoning


Roughly chop the shallots and mushrooms and fry them in the butter in a pan, when they have significantly reduced in size and set aside. Heat your pan for cooking the steaks. I like them to be medium rare. Meanwhile cut the top off the bread and then hollow out the loaf.

When the steaks are done, push one of them into the bottom of the loaf so that it fills the base. Then spread on all of your mushroom and shallots mixture, then add the next steak on top. Finally add a layer of horseradish sauce to the top of the steak and a layer of dijon on the underside of the “lid”, then place the lid back.

Now it’s time to wrap the loaf up and flatten it under a load of books.

Leave for 6 hours.

Then open and slice it up like a cake. Hope you like it.


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Decided to make egg sandwiches and thought that we may as well  make the mayonnaise to go with it and was really worth the effort, which in all honesty wasn’t that much. Clearly a lot more difficult than opening up a jar, but anyway… We put some fresh flat leaf parsley with the eggs and mayo which I think adds a really good flavour. Fresh eggs is key to the success.


  • 4 free range fresh eggs
  • a bunch of flat leaf parsley, chopped
  • mayonnaise (preferably home made see post)
  • salt and freshly ground black pepper
  • good bread


Place 4 eggs (that are at room temperature) in cold water and bring to the boil. Once boiling, reduce the heat and simmer the eggs for a further 5 minutes, this will give you a perfectly set white and a little bit of softness in the yolk. When the five minutes is up, plunge them into cold water and leave to cool.

Then remove the shells. Slice them up in a bowl adding 2 heaped tablespoons of mayonnaise, a pinch of salt and some pepper as well as some chopped parsley.

Mix thoroughly and place between some fresh bread. Now eat far too quickly and get indigestion like I did, or alternatively, just enjoy.

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