Shooter Sandwich Recipe: Gluten Free and Low Fodmap

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)
  • Aubergine
  • 75g of Butter
  • Mayonnaise


  1. First finely chop the Bok Choi, oyster mushrooms, green parts of the spring onions and aubergine
  2. Grill the steaks, 4/5 minutes each side (more or less on depending how rare you like your steak)
  3. Melt the butter in a pan and stir in the chopped vegetables for 8 mins
  4. Whilst the steak and vegetables are cooking, slice off the top of the cob and hollow out the inside
  5. When the steaks are cooked, place one on the bottom of the bread, making sure it fills the bottom of the cob
  6. Then pour on top of the steak, the butter and vegetable mix, and place the second steak on top of the mix
  7. Spread some mayonnaise on the roof of the cob and place on top of the second steak
  8. Then wrap the cob up tightly in parchment papers, and wrap tin foil around as a second layer, to keep the bread together
  9. 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
  10. It is best to leave the cob over night, with the weights on, if possible.  If not leave for at least 6-8 hours.

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