RISE & SHINE KAUT43 OKC
The Bowers Press is one of my favorite sandwiches to make; especially on hot Oklahoma summer pool days, when something easily manageable, filling, and packed with ALL the goods is in order.
My Bowers Press is a version of the classic "Shooters Sandwich" popular in England years ago. The idea was to press beef steak and mushroom together in an easily held 'grab and go" meal that hunters (shooters) could take with them on a full day of hunting. Whatever the house cook and larder had to fill inside along with the steak and mushroom was up to that person. The result was always something delicious.
For my version, it was also ingredients that I had on hand from other meals. Well, except for the black truffle pâté that I used and which is entirely optional.
Jazz it up, stack it up, and press it for a convenient and exciting meal for your next pool day, outing, or even July 4th celebration! The main key factors… use beef steak and mushroom. Whatever else is entirely up to you! Enjoy!
The Bowers Press Sandwich- Serves 6-8 slices
1 round loaf of artisan bread
2 - 1 pound beef steaks ( I used ribeye, but a strip or top sirloin would be good too)
**Mushroom and Red Wine Duxelles
3-4 ounces pâté (optional)
1-2 large roasted red pepper (may use jarred roasted red pepper )
* For The Dijonnaise Horseradish
3 tablespoons good quality mayonnaise
1 tablespoon dijon mustard
1 tablespoon (or to taste) hot horseradish
Mix all the ingredients well in a small mixing bowl. Cover and refrigerate until ready to use.
** For Mushroom & Red Wine Duxelles
1 tablespoon grapeseed or olive oil
2 tablespoon unsalted butter ( I had leftover herbed compound butter to use up)
1-1 1/2 pounds mushroom chopped
3 large shallots minced
In The Kitchen With Scotty "Cook's Line Seasoning" or your salt and pepper
1/4 cup red wine
2 teaspoons fresh thyme, chopped
Begin by slicing all of the cleaned mushrooms. Rough chop the mushrooms to the size of split peas.
Heat a large sale pan with the olive oil and one tablespoon of butter. Add the chopped mushrooms all at once and begin cooking. Yes, a lot of water will be extracted by cooking but not to worry. Keep cooking until the mushrooms are tender and dry.
Create a clean surface in the center of the mushrooms and add the second tablespoon of butter, Add the diced shallots to the center and begin cooking until tender. Once tender mix the shallots in with the mushrooms. Season with Cook's Line Seasoning and add the fresh chopped thyme.
Pour in the red wine. Cook and mix until the red wine has evaporated and absorbed into the duxelles.
Set aside and cool
For The Bowers Press:
Begin by trimming away any excess fat or gristle from your steak. Pound the steaks out to an even thickness and size that will cover the bottom and top of the loaf of bread. Season the steaks with "Roast Beast Seasoning" on both sides. In a frying pan melt a little butter and oil together. Heat until hot then sear the steaks on both sides to medium/medium rare. Remove from the pan and set aside to cool.
Slice off the 1/4 top of the round bread loaf and set the lid aside. Hollow out the loaf of bread by pulling out the soft center crumb leaning only a "bread bowl." You may keep the bread and use for bread crumbs or stuffing later. Just place in a bag and freeze.
Paint the inside of the bread bowl and the underside of the bread loaf top with the dijonnaise horseradish using a pastry brush. It's okay to go thick on the sauce, make sure you reach the entire inside from sides to bottom.
Lay one of the seared and cooled-down steaks on the bottom of the inside loaf. Make sure it covers the entire bottom evenly.
Spoon in all of the mushroom red wine duxelles, and layer it evenly on top of the steak.
Layer on the roasted red pepper, again making sure it covers the inside evenly.
Next, add the second steak on top, making it even and flush with the other components.
Spread on the optional pâté. I found a ready-made black truffle pâté that was wonderful. You could also use pimento cheese, chopped liver, deviled ham, or any other spreadable savory edible.
Finally, top with the bread loaf top.
Wrap the entire loaf in parchment paper like a package. Secure with roasting twine and place on a baking sheet pan. Lay a smaller sheet pan or large platter on top, followed with a more massive pot or container; dutch oven, cast iron pan, something with weight.
Place the entree thing in the refrigerator and let it set 3 hours to overnight; Overnight being ideal.
Remove the Bowers Press fro the fridge and everything pressing it. Snip away the town and unwrap. Cut pieces as you would a pie or cake, in 6-8 slices.
Serve the sandwich slices with cornichons or other pickled items, hard cooked eggs, and/or summer tomatoes. Enjoy!
Im old fashioned and hate leaving things on the number thirteen.