Edwardian Shooter’s Sandwich – This is my twist on a classic Edwardian sandwich, the “Shooter’s Sandwich”, which, is a sandwich of impeccable credentials and that is rather large in size too. There is a rather helpful series of photos on how to assemble and make the classic shooter’ s sandwich below too. 

A Historical British Recipe

Today’s recipe for an Edwardian Shooter’s Sandwich, is shared as an idea for a midweek luncheon, or for any weekend outdoor activities you may have planned.  I love sandwiches, and favourites such as egg and cress, curried (Coronation chicken), bacon butties, cheese savoury and my own guilty pleasure, a fish finger sarnie, are the mainstay of any quick snack, or packed lunch. And, being 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, Cajun Chicken Pita Bread sandwich……..as long as there is bread and ample filling I am happy.

Egg and Cress Sandwich

Bacon Butty

Cajun Chicken Kebab Pita Bread Sandwich

As an icy grip takes hold over Northern England, Wales and Scotland, today’s recipe for Edwardian Shooter’s Sandwich is all about meat and lots of it, so vegetarians please look away. This is my twist on the classic Edwardian recipe for a “Shooter’s Sandwich”, which, is 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 filling 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 were 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 certainly 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. The Shooter’s Sandwich us a “stuffed sandwich” similar to a French Pan Bagnat,or a The New Orleans Muffuletta Sandwich. 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 for Edwardian Shooter’s Sandwich if you make it, and please do let me know by leaving a comment below, Karen 

Method:
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.

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.

Shooter’s Sandwich

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Serves	6
Prep time	20 minutes
Allergy	Wheat
Meal type	Lunch, Main Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party
Region	British
By author	Karen Burns-Booth

My twist on a classic Edwardian sandwich called a “Shooter’s Sandwich”, this is a sandwich of impeccable credentials and that is rather large in size too.

Ingredients

• 1 large ciabatta or bloomer, or crusty loaf of your choice
• Cooked and sliced chicken, turkey or pork
• 125g mushrooms, cleaned, diced and fried in a little butter
• ½ red onion, peeled and sliced
• 12 thin slices smoked ham
• Pickled cucumbers or gherkins
• 100g smooth liver pate
• Softened butter to spread
• Salt and pepper to taste

Optional

• Mustard or pickles of your choice

Note

My twist on a classic Edwardian sandwich called a “Shooter’s Sandwich”, this is a sandwich of impeccable credentials and that is rather large in size too.

Directions

Step 1	Cut the loaf of bread in half as seen in the photos.
Step 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.
Step 3	Place the lid on top of the filling and then wrap in grease-proof paper and tie with some string.
Step 4	Place some heavy books or weights on top and leave for at least 12 to 24 hours, in a cool place.
Step 5	Serve in slices. Can be sliced before taking it out into the field or on a picnic for ease.

Why not serve this with my Shooting Party Chutney?

SHOOTING PARTY CHUTNEY (GREEN TOMATO CHUTNEY)

A sweet chutney with a bit of a kick, this is wonderful when served with salads, curries, cheese boards and charcuterie platters. Also perfect for any glut of green tomatoes you may have at the end of the tomato season. Adapted very slightly from a reader’s recipe that appeared in an edition of Farmers Weekly in 1934. (Mrs. L. Dallyn, Petworth, Sussex)

Or some Winter Salad (Pickle)

A COUNTRY RECIPE: WINTER SALAD (PICKLE)

This delightful old country recipe makes good use of green tomatoes, and is a sweet and tangy pickle similar to Piccalilli but much sweeter. Taken from a collection of old “Farmers Weekly” reader’s recipes, it is very popular in the North East of England and is wonderful with cheese, cold cuts and in sandwiches

More “STUFFED SANDWICH” Recipes:

VIETNAMESE BÁNH MÌ SANDWICH

My recipe for a classic Vietnamese Bánh Mì sandwich is based on the most popular variant of this snack, Bánh mì xá xíu, (BBQ or smoked pork) and uses some extra fusion ingredients, namely Korean Kimchi in place of the usual Do Chua pickled carrots and daikon radishes.

THE NEW ORLEANS MUFFULETTA SANDWICH

A Muffuletta Sandwich is a popular sandwich originating among the Italian immigrants in New Orleans, Louisiana, using a Sicilian sesame round bread loaf, it is stuffed with ham, salami, cheese and an olive salad.

VEGETARIAN FRENCH STUFFED PICNIC SANDWICH

Stuffed Picnic Sandwich made with free-range eggs, cornichons (very French), red onions (French again of course), fresh vine tomatoes from a local producer, lettuce from our garden and fresh home-grown herbs, all STUFFED into a crusty baguette, and served with olives, extra salad veggies.

PAN BAGNAT

This wonderfully sumptuous French Picnic Sandwich can be made WELL in advance, in fact the night before is best. Slice the sandwich before you go on your picnic if you wish, it is easier, or just take a wooden board and knife for slicing on location. You can also cut this into wedges too.

Brief History of the Edwardian Shooter’s Sandwich:

The Shooter’s Sandwich is thought to originate from the Edwardian era in Britain, when a resurgence in the interest in recipes and  food was at it’s height. It was thought to be the best sandwich to sustain the hunters, being basically steak and mushrooms stuffed into a large loaf of bread, which was easy to eat in the field, as well as being extremely filling. The ideal way to transport a large cooked steak as portable food! 

Once described by Tim Hayward of the Guardian newspaper as being the best sandwich in the world, it appeared as if this historical recipe had been resurrected from minor obscurity.