Lots of talk on various food websites these days about something called a “Shooter Sandwich”. This was apparently an attempt to make a more or less portable version of a beef Wellington to be enjoyed by the nobility when they were out hunting foxes and such in Merry Olde England back in the day. I don’t know if they’re still in vogue for hunters these days but they’ve certainly made their presence known on the web.
Basically they consist of onions/mushrooms, mustard, and cooked steak stuffed inside a loaf of bread and then squished (for better portability I assume). These are one of those recipes that you read and are so intrigued that you really have to make it. Even if there’s no particular merit in the recipe, it just draws one somehow. So it was for us. But, after reading a posting by one of our favorite chef/food writers, we decided that there was no freakin’ way we were going to gamble with an expensive steak only to possibly end up with a mediocre end product. We tossed ideas around until Lulu finally hit the target: a meatloaf shooter’s sandwich. Yeah! No great monetary investment and meatloaf sandwiches are always good.
Lulu had thought about making the bread but, what with making the meatloaf and with the casserole I planned for dinner, the oven was already getting enough of a workout, especially since temperatures in La Paz were predicted to get very close to the 90 degree mark. No problem, though, as there are usually bakeries in the supermarkets down here. She got a couple of round, crusty, domed loaves to make the sandwiches from.
She put her basic meatloaf recipe together and, while that was in the oven, she cooked onions, garlic, mushrooms and jalapeño peppers until everything was thoroughly cooked and sweet. Then she started the construction process by hollowing out the loaves:
Next she spread a store-bought mixture of sun-dried tomatoes, garlic, peppers, and probably some other stuff (in olive oil) all over the bottom of each loaf:
This was followed with half of the mushroom/onion/garlic/pepper mixture:
Then we crammed a couple of slices of meatloaf inside:
Topped the meatloaf with the rest of the mushroom mix and spread the remianing sun-dried tomato stuff on the inside of the top of the loaf:
Finally she put the caps back on:
Both sandwiches were wrapped tightly in aluminum foil.
We put the wrapped loaves inside low-rimmed baking pans so that, if things got off-kilter, the pans should keep the weights from sliding off the loaves altogether:
We topped the loaves with a heavy maple cutting board, all of our heaviest books and a jug of RV anti-freeze:
Then we headed to The Shack for a few beers and to watch part of the La Paz Triathlon. By the time we got home and removed the weights, the sandwiches had probably been squishing down for close to 4 hours and were about as flat as they were going to get. We even squished them for about 1/2 hour without the pans but they didn’t get appreciably flatter:
We sliced through the wrapping, as recommended to keep the beast from falling apart, and then divided the sandwiches into 4 wedges:
So how were they? Well, like any meatloaf sandwich, they were really good. They were easy to eat although the bottom bread got a bit soggy from the olive oil, but that was to be expected. The sandwich was perfectly seasoned and all the flavors went together very well. Was it any better than a regular meatloaf sandwich? Not for my money. One of the attractions of a normal sandwich to me is the crisp lettuce, which would probably not have worked here, and licking glops of mayo off the side of my mouth occasionally. But, it was fun to do and tasted good. But, worth the bother? Probably not. Will we do it again? I doubt it but don’t let that stop you from giving it a shot.