Category Archives: Sandwiches

Jennifer Paterson’s British Shooter’s Sandwich

This sandwich is for the meat lovers, those who appreciate dinner already prepared when they arrive home from work and  the moms who have college kids home for the holidays.  Or me, who loves when I plan and prepare dinner in the morning and it makes its magic all through the day without me having to lift a finger.  This hearty, savory sandwich is perfect for a casual dinner by the fire or a picnic in the park.  It feeds the whole family and has the flavor impact of a labor intensive dinner.   Do you remember the food network’s show “The Two Fat Ladies”?  Oh my gosh.  I was crazy about that cooking show, the only one ever to catch my attention and keep it.  It was quintessentially British.  The Two Fat Ladies were incredibly well-educated, well spoken, well-traveled and both had a dry as a bone sense of humor that elicited screams of laughter from me.  They had such a lust for life and often burst into rowdy, off-colored song as the spirit moved them.  But their fabulous recipes were what I was truly interested in and valued.  Jennifer Paterson was the dark-haired of the pair, the cigarette smoker, the driver of the sidecar featured on the show and this is her recipe.  I believe this sandwich gets its name from both hunters and travelers and I find it positively charming.  Apparently it was often served on British trains.  For this beef and mushroom sandwich I typically use a small London broil but the recipe calls for a very thick, boneless sirloin steak and, let me tell you, the steak IS better!

I’ve changed the recipe over the years in order to have to have a bit more flavor with the addition of finely chopped garlic but, other than that, the recipe remains true to its original specifications.  Jennifer’s recipe calls for the sandwich to sit quietly under a weight for a minimum of 6 hours and she’s right.  In order for the juices of the steak and mushrooms to be released and soaked up by the bread the sandwich needs 6 hours or more.  In the above photo I sat my hefty dutch oven in an equally heavy steel and ceramic saute pan.  Make certain to carefully cram as many sautéed portobello mushroom into the bread both on top and under the meat as well as seasoning both sides of the steak with salt and pepper.  When serving the meal slice the sandwich with a serrated bread knife and it won’t fall apart.  I make available a clean linen towel to hold the bread in place while slicing.  The Shooter’s Sandwich is not picked up but enjoyed with knife and fork.  It’s fantastic the following day also, cold out of the fridge.  I guarantee your people will love it.  As Jennifer used to say, “Quelle treat!”

Shooter's Sandwich

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 1 hearty grained, unsliced loaf or round of bread
  • a 1 1/2-2-pound very thick boneless sirloin steak or london broil a bit smaller than the loaf of bread
  • 1-2 tablespoons olive oil
  • 6 or 7 large portobello mushrooms, stems removed and reserved for another use
  • 7-8 fresh garlic cloves, peeled and finely minced
  • salt and freshly cracked pepper
  1. Cut one end off of the loaf of bread, maybe 1-2″, and reserve the end.
  2. Remove by hand the inside crumb of the loaf leaving it hollowed out.  Take care not to rip the crust.  Do the same to the cut end piece.
  3.  In a screaming hot pan sear all sides of the steak but keep it rare.  set aside.
  4. Coat the bottom of a frying pan with the olive oil and add the garlic and mushroom caps, cooking and stirring until soft.  Turn the mushrooms occasionally to cook both sides.
  5. Line the bottom inside of the bread with half the mushrooms and garlic.
  6. Season all sides of the meat and push into the bread loaf.
  7. Carefully cover the top of the steak with the remaining mushrooms and garlic.
  8. Close the sandwich up with the cut end and tightly wrap the sandwich in parchment paper, tying with kitchen twine.
  9. Wrap the sandwich in a sheet of tin foil and let sit quietly under a heavy weight for at least 6 hours.
  10. When ready to eat slice with a serrated bread knife.
  11. Serve with salad greens dressed in a vinaigrette.


A Bacon, Lettuce and Fried Green Tomato Sandwich…the Southern BLT

Although the Tar Heels lost their football game on Saturday, Merritt’s is always a win for a BLT.  Our son, James, went back to UNC this past weekend to visit friends, hang out at the house, catch the game and drop by some of his favorite dives he enjoyed during his college days.  Anyone who went  to UNC knows Merritt’s.  Their BLT’s, pimento cheese and sour dough bread are probably known world wide.  Okay, well, if it’s not known world wide then at the very least it’s wildly popular in mid-state North Carolina.  James took us for lunch during one of our first trips to visit him and we flipped over the place.  Merritt’s stacks generous mounds of bacon strips entangled in a crispy, salty jumble.  Added to the sandwiches are juicy slices of ruby red tomatoes and cold, crunchy leaves of lettuce .  All this is bound together with a liberal slather of good mayonnaise on the bread of your choice.  Our mouths drooled while our eyes were wide open with wonderment.  It was the first of many adventures, culinary and otherwise, we shared with James.  In fact, ALL our weekends with him at UNC were sensational.  Our favorite boy was genuinely excited to see us, a marvelous host and a most fun master of ceremonies.  He introduced us to UNC football and basketball games, Parent’s Weekends for both school and fraternity and all the best restaurants on Franklin Street and in Chapel Hill.  We became acquainted with James’ friends and fraternity brothers, shop keepers, bell hops and waiters .  I look back at those days with such happiness and fondness.   Our son is always loving, thoroughly enjoyable and nonjudgemental even the time when Mama may have skirted the boundaries of proper parental behavior.  Yes, there is one Parent’s Weekend that comes to mind.  His fraternity had a cocktail party at the house Friday night.  They had a band set up in the formal room or big hall, I don’t recall the name of the room and I don’t dare call James at his work and ask because he won’t want me to write this and may become slightly irritated with me soooooo… anyway the boys had several kegs tapped and ready to pour and a myriad of handles out; the pledges had spent the day cleaning so the house sparkled.  Everything seemed to be perfect.  The only hitch was the cocktail party started at 11:00…at night.  Gentle Reader, I am IN THE BED at 9p.m. and, more often than not, lights are out at 10:00.  It was tough staying awake that night but no one was going to call me a party pooper.  Oh, hell no.  I had to keep up and keep up I did.  Drink after drink, before dinner, during dinner, after dinner… honey, time we hit that party this girl was LIT.UP.  James gave us a tour of his room, introduced us to more brothers all the while the band played on, cranking out hit after hit and, of course, we kept on sippin’.  Don’t want to let anybody down.  And what a time we had!  James and I danced to song after song reassuring me he’d have plenty of dances later with his gorgeous date after Daddy and I went back to the hotel.

Shaggin’ the night with away with boysie!


What a time we had!  While dancing it occurred to me the band sounded incredibly familiar and it turns out I HAD heard the band, Doug Clark and the Hot Nuts, at some party somewhere when I was in college!  It was positively magical.  Until James walked up and shouted in my ear so only I could hear, and these were his exact words, “It’s time to go home, Mama.  C’mon.  Time to go.”  He told me the following morning at the 9:00a.m. Bloody Mary tailgate he realized it was time for me to go when he looked over and saw I was dancing in the corner by myself.  Ouch, that hurts.  But James, prince that he is, has never made fun of me or thrown it back in my face.  No.  He’s quite aware I may get a bit out of hand every now and again…we all do and there’s just no nice reason to be holier than thou.  But, boy, did we have fun.  And I’ll end this story by adding my husband, Jimmy, has never poked fun at me over this.  Nope.  Not a word.

Probably the first time my Yankee husband ever set foot in a frat house. You have to admit though, we had a pretty good time!

Happy Parent’s Weekend everybody.  Hope all of yours are as splendiferous as ours were.  And I expect all of you to explore the towns where your kids are studying, their friends, suitemates, the town folk and all the foods and customs that go with them!

Bacon Lettuce and Fried Green Tomato Sandwich

  • Servings: 2 large sandwiches
  • Difficulty: easy
  • Print

  • 4 slices bread of your choice, toasting optional
  • 1/2 cup good quality mayonnaise
  • 1-2 tablespoons Sriracha or hot chili sauce of your choice
  • 4 thick, fried green tomato slices.  If you need a recipe type “fried green tomatoes” in the upper right search box.
  • bib lettuce leaves, washed, dried and stem taken out
  • 5 slices thick cut bacon already cooked
  • freshly ground black pepper
  1. Lay out bread slices.
  2. In a small bowl mix mayonnaise and chili sauce until completely mixed.  Add additional chili sauce to taste.
  3. Divide evenly and spread mayo-chili sauce mixture on one side of each slice of bread.
  4. Place one tomato slice on two of the four slices of bread.
  5. Break bacon slices in half, vertically, and arrange 5 pieces on top of the tomato slices.
  6. Carefully place lettuce over the bacon.
  7. Top the lettuce with another slice of tomato and dust with black pepper.
  8. Place the remaining bacon on top of the tomato slice and top that with the second slice of bread.
  9. Gently press down when slicing in half.
  10. Serve immediately.