A Shooter sandwich is a steak sandwich prepared with onions, mushrooms, salt and pepper that is placed inside a hollowed-out loaf of bread and then weighed down. It was actually created in the Edwardian era.
To make it low fodmap I used the green bits of spring onions, oyster mushrooms, Bok Choi and Warburtons gluten free sourdough cob loaf.
- 2 x 225g steaks (I used the Sainsbury’s Flat Iron Steaks)
- 1 Warburtons Sourdough Cob
- Bok Choi (from Sainsburys)
- Spring Onions
- Oyster Mushrooms (from Tescos Finest)
- 75g of Butter
- First finely chop the Bok Choi, oyster mushrooms, green parts of the spring onions and aubergine
- Grill the steaks, 4/5 minutes each side (more or less on depending how rare you like your steak)
- Melt the butter in a pan and stir in the chopped vegetables for 8 mins
- Whilst the steak and vegetables are cooking, slice off the top of the cob and hollow out the inside
- When the steaks are cooked, place one on the bottom of the bread, making sure it fills the bottom of the cob
- Then pour on top of the steak, the butter and vegetable mix, and place the second steak on top of the mix
- Spread some mayonnaise on the roof of the cob and place on top of the second steak
- Then wrap the cob up tightly in parchment papers, and wrap tin foil around as a second layer, to keep the bread together
- Place the wrapped cob on a tray, which will catch any spliage (if there is any) and put some weights on top of the cob. We used a chopping board with books on, see picture below
- It is best to leave the cob over night, with the weights on, if possible. If not leave for at least 6-8 hours.