Best Shooters Steak Sandwich Recipes

MUFFULETTA SHOOTER'S-STYLE SANDWICHES RECIPE

Steps:

• Slice 1 to 1 1/2-inches off the top of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
• Spread half of olive salad along bottom of bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich.
• Wrap sandwich tightly in aluminum foil or burtcher paper, then place in between 2 stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
• When ready to eat, remove weight, slice sandwich into 4 pieces through paper or foil with a bread knife, unwrap, and serve.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

SHOOTER'S SANDWICH

Steps:

• Cut the end off the loaf and remove as much of the center so that you can fit in the steak and the mushrooms. Save the crumb, in case.
• Season the steak with your favourite spices - I like mine spicy - but don't use salt (it'll draw all the liquid out of the steak).
• Sear the steak on a hot pan, leave the meat rare, otherwise you end up with a shoe sole. After you take it out of the pan, season with salt quite liberally.
• Fry the mushrooms in the same pan so that it'll soak up the juices.
• Stuff the loaf with the steak and the mushrooms, steak in the middle and mushrooms on the sides, if there's empty space left soak the left out crumbs briefly in the juices on the pan and stuff them in too.
• Replace the removed crust end of the loaf.
• Wrap the whole thing in a double sheet of foil paper and secure with string. Then secure again with parchment paper (or film) and more string. Place under a weighted board for 6 hours.
• When eating this sandwich just cut off a slice as required.

SHOOTER'S SANDWICH

Steps:

• The steak should be about 2 inches thick, cut from some fine animal. Cut one end off the bread and remove as much center crumb as necessary to allow the steak and mushrooms to fit in snugly when cooked. Quickly sear the meat in a very hot pan, keeping the meat rare. Take from the fire and season well on both sides, then insert it into the hollowed loaf. Grill enough mushrooms to cover the meat and place them over the steak. Replace the removed crust end of the loaf.
• Wrap the whole thing in a double sheet of white blotting paper and secure with string. Then secure again with parchment paper and more string. (Or use foil and film). Place under a weighted board for 6 hours. When eating this sandwich just cut off a slice as required.