Shooter’s Sandwich Yum Shooter’s Sandwich Print recipe Print with main photo Print text only 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.