- Slice a lid off the top of the loaf and scoop out most of the bread inside, leaving a centimetre or so around the crusts.
- Over a really high (smoking) heat, season then quickly fry the steaks for 30 seconds on each side (or to your taste) and put straight in the loaf.
- Meanwhile, season the red onions until nearly caramelised and add the oyster mushrooms. Cook until soft, then add to the steaks. Slice the cheese and place on top.
- Gently fry the chard (removing stalks first) in some butter until wilted then place on top.
- Smother the bread lid in the mustard and mayonnaise then put back on.
- Finally, wrap the whole thing up tightly with greaseproof paper and string. Squash between two chopping boards, or even between heavy books or under sofa cushions, and leave unrefrigerated for approximately six hours.
- Slice just like a pie to serve!
May 11-18 was British Sandwich Week and gastronaut Stefan Gates creatively crafted this king of sandwiches for speciality cheese brand Castello.
Castello Creamy Blue Cheese is available from Tesco, £1.75/150g. www.castellocheese.co.uk
Look out for more fab recipe ideas in every issue of Yours, out every fortnight.
Originally created in Edwardian times to be packed into saddle bags, a Shooter's sandwich comprises of a hollowed out loaf filled with layers of meat, cheese and other ingredients that is then compressed, resulting in a sandwich that travels well and can be neatly sliced into wedges with no danger of it falling apart.
1 round loaf of good, dense bread, ideally sourdough or semi sourdough 1 thick rump steak, sliced through the middle to create 2 thinner steaks 500g (1lb) oyster mushrooms, ripped up 300g (10oz) blue cheese 2 red onions, sliced thinly Bunch of chard Dijon mustard mixed into mayonnaise Salt and pepper
Time: 20 minutes, plus several hours resting Serves: 10-12 Nutrition: Not available