The Sandwich Pie

As soon as the sun starts shining all I want to do is be outside enjoying delicious food and drinking copious amounts of cocktails. BBQs are great for the evening but I really get excited when I feel a good picnic day-trip coming along. Picnics shouldn't be made up of soggy sandwiches stuffed in plastic bags; you need something to get you really excited.

I was first inspired to make this sandwich a few years ago whilst watching Sunday Brunch and Tim and Simon's infatuation completely sucked me right in. They had a 'Shooters Sandwich' and it was made up of steak and other delicious looking bits. I just made this sandwich up using my favourite components of a steak sandwich. I call it a pie because you just swap pastry for bread and fill it with deliciousness and there you go.

Serves 2
Prep Time: 15 minutes
Chill Time: overnight

Ingredients:

• 300g flat iron steak
• Medium white crusty bloomer
• 1 tbsp. Dijon mustard
• Half a bag of pea shoots
• 1 tbsp. red onion marmalade
• Trickle of teriyaki sauce
• Sea salt and black pepper
• Little olive oil

Method:

Using a sharp bread knife cut off the top quarter of the bread (this will be the lid for later on). Then remove the middle of the loaf leaving about half an inch around the sides and across the bottom so it remains strong and stable. Save the middle stuffing to make breadcrumbs another day - or grab some butter and snack on it whilst cooking like I did.

Place a skillet on high heat until smoking hot. Lightly oil the steaks and then add to the pan. Cook on each side for about 2-3 minutes. This is a very thin cut of steak so it won't take long. Once cooked to how you desire, remove form the pan and let cool.

Use the mustard to coat the inside walls of the bread pie. Don't forget to do the underside of the lid.

Add a layer of pea shoots.

Once the steak has cooled slice it into pieces about half a centimetre thick.

Use half the steak to make one layer on top of the pea shoots. Push it down to help squash the flavours together. Trickle over some teriyaki sauce - not too much. Add a little salt and pepper. Use half the red onion marmalade to cover the steak layer.

Now repeat this again starting with the pea shoots.

The sandwich pie should be full now. Put the lid back on. Wrap up with baking paper and use string or elastic bands to secure it all tightly.

Put the sandwich in a cool place to leave overnight. You need to pop some weighted items on top like a heavy pan or lots of books.

When ready to eat, use a bread knife to create slices or just cut down the middle and enjoy.

The best thing about this recipe is you can completely switch it up with different fillings every time. I have made it before and layered up thick cut slices of turkey, ham and cheese with sun-blushed tomatoes, marinated peppers and different mustards and chutneys. If there are a few of you then use a bigger loaf and use whatever shape you like.

This makes a sandwich so much more than a sandwich. I think we can all agree that is really satisfying watching a pie being sliced into and then portioned out amongst friends and family so why not bring that communal lust for food to all other occasions? Eating isn't just about food in your belly but it's about sharing good times so bottle up a summer cocktail, grab some crisps and cakes, make your sandwich pie and go make some memories.

Love, Rachael x