Shooter’s sandwich with steak, mushrooms, bacon and cheese

The shooter’s sandwich is an English steak sandwich. It is originated in England during the Edwardian era. King Edward VII reigned between 1901 and 1910.

The sandwich was created for hunters to bring a hearty lunch with them. Typically the sandwich is weighted down overnight, which causes meat juices to soak into the bread. I’m not patient enough for that. King Edward the Orderly steps on it for 10 minutes and the sandwich is flat as a pancake 😉

Shooter's sandwich with steak, mushrooms, bacon and cheese

Recipe: Shooter’s sandwich with steak, mushrooms, bacon and cheese

Amount: 6-8 servings


1 Italian white bread, e.g. ciabatta
3 steaks, e.g. rump steak, ribeye, and sirloin
450 g mushrooms, thinly sliced
1 onion, diced
Swiss cheese, e.g. Emmental, Gruyère and Appenzeller, Raclette cheese
4-6 bacon slices
Sauce. e.g. thick Worcestershire sauce, horseradish sauce, BBQ sauce


  • At first heat up the oven to 170 C.
  • Then start to prepare the shooter sandwich. Take a knife and cut a lid of the bread. Cut carefully from the top. Hollow the bread afterwards so that you get a big bread bowl. Save the lid. Discard the bread. You can use it for making e.g. stuffing or croûtons.
  • Next heat the oil in a large pan. Add the onions and saute for 5 minutes until they are golden and soft. Add the mushrooms and fry all together for about 2 – 3 minutes. Season with salt and pepper.
  • Simultaneously fry the bacon slices according to your liking.
  • Also fry the steak. I recommend it raw to medium raw. That means ca. 5 to 8 minutes per side. It will cook a little more in the sandwich. Season with salt and pepper. Cut it in medium-thin slices.

Assemble you Shooter’s sandwich

  • At first put the steak in the bottom of the bread bowl. Don’t add the juice. It will soak the bread at the bottom. Use the steak juice for a later layer of steak.
  • Top the steak with Worcestershire sauce, horseradish sauce and/ or BBQ sauce. Spread out also the mustard in this layer of the shooter sandwich.
  • Cover the sauce with the beacon slices.
  • Next layer is the Swiss cheese.
  • Followed by the onion and as much of the mushroom mix as possible.
  • Repeat the exercise until the bread is filled to the brim. Most important is that the last layer is Swiss cheese so that the lid sticks nicely to the bread.
  • Finally put on the lid. Wrap the bread carefully in paper and a triple layer of aluminum foil.
  • Now get creative. You have to flatten the bread. Put a thick cutting board on top for example. Also add weights or books. Officially it should flatten overnight that the juices soak into the sandwich. I found another solution because I have that patience issue. And the sandwich smells so delicious that you wanna eat it immediately. Put a cutting board on top and step carefully on the shooter sandwich. Stand on it for 10 minutes. Let it rest for about an an hour afterwards with weight on top.
  • Unwrap. Cut the shooter’s sandwich in thick slices. Enjoy.
  • Or heat the sandwich for about 15-20 minutes in the oven at 170C so the cheese will melt, but don’t cook it.


You need bread with a serious crust and a sturdy crumb so that it doesn’t turn sodden as it sits.

There are many options to season the shooter sandwich.

If you wanna have half of the sandwich different, then use e.g. mustard on one half and BBQ or thick Worcestershire sauce on the other half.

A Shooter Sandwich also works with other cheese. Try for example Gouda or Havarti cheese if you want a milder flavour.

To spice things up a bit, add chipotle powder on the steak.

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