Mega lunch sandwich
Discussion
I saw something similar done on an old Food & Drink show but that used things like mozarella and roasted vergetables. Whilst I'm sure it was delicious I can't see it coming close to the one you've linked to Tony. 
[Wanders off to try and find a sandwich will compare knowing failure is guaranteed]
[Wanders off to try and find a sandwich will compare knowing failure is guaranteed]
this popped up on a thread late last year. a few of us tried it and yeah, it is the king of sandwiches.
my own findings from 3-4 enjoyable lunches [£££££!], were:
toast the bread inner before layering up else the juice in the mushroom/onion can seep through and make the bread soggy underneath.
cut the steak into strips prior to layering as it can be difficult to bite/chew.
i experimented a bit with the onion/mushroom bit. whisky & mustard was very nice indeed.
my own findings from 3-4 enjoyable lunches [£££££!], were:
toast the bread inner before layering up else the juice in the mushroom/onion can seep through and make the bread soggy underneath.
cut the steak into strips prior to layering as it can be difficult to bite/chew.
i experimented a bit with the onion/mushroom bit. whisky & mustard was very nice indeed.
shirt said:
this popped up on a thread late last year. a few of us tried it and yeah, it is the king of sandwiches.
my own findings from 3-4 enjoyable lunches [£££££!], were:
toast the bread inner before layering up else the juice in the mushroom/onion can seep through and make the bread soggy underneath.
cut the steak into strips prior to layering as it can be difficult to bite/chew.
i experimented a bit with the onion/mushroom bit. whisky & mustard was very nice indeed.
The most important piece of advice IME.my own findings from 3-4 enjoyable lunches [£££££!], were:
toast the bread inner before layering up else the juice in the mushroom/onion can seep through and make the bread soggy underneath.
cut the steak into strips prior to layering as it can be difficult to bite/chew.
i experimented a bit with the onion/mushroom bit. whisky & mustard was very nice indeed.
Gold said:
Perhaps sandwiches should be a competition theme!
Sounds like an excellent idea. It would be great for 2 reasons1- you could take to work
2- if It works out as about £2-3 a sandwich, it would be excellent value, and more tasty then buying something from a supermarket/petrol station.
Let's do this!!
tenex said:
Would making the sandwich when the ingredients are cold help the sogginess problem?
If the steak seems to be better sliced, I see no reason why it has to be hot.
You could, but I'd say it really needs to be hot so that the juices are still liquid and can be squeezed out of the meat and into the rest of the sandwich during the pressing process. Someone suggested toasting the inside of the bread, I would suggest a spray of olive oil on the bread would help too. If the steak seems to be better sliced, I see no reason why it has to be hot.
Or maybe just let the meat cool a LITTLE, so some of the juices are kept within the meat.
Edited by calibrax on Tuesday 29th March 19:00
Here's my attempt:
Two trimmed and peppered rib-eyes:
Slightly overcooked after resting, but you can see all the juices that had come up so was still very tender. The rest of the ingredients are behind, inc. toasted bread and the shallot/mushroom mix:
Filled and sauced. Horseradish looks thin, but only because it mixed with all the lovely juices from the meat:
A night under a sewing machine here's what you get. A bit soggy at the edges, but delicious nonetheless:
My top-tip: Don't underestimate how long it takes to chop all the shallots and mushrooms (ages)
Two trimmed and peppered rib-eyes:
Slightly overcooked after resting, but you can see all the juices that had come up so was still very tender. The rest of the ingredients are behind, inc. toasted bread and the shallot/mushroom mix:
Filled and sauced. Horseradish looks thin, but only because it mixed with all the lovely juices from the meat:
A night under a sewing machine here's what you get. A bit soggy at the edges, but delicious nonetheless:
My top-tip: Don't underestimate how long it takes to chop all the shallots and mushrooms (ages)
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