The shooter's sandwich is a popular British dish that got its name from the fact that is a sort of portable Wellington. Between two crispy slices of bread is traditionally steak, mushrooms, horseradish, and mustard. The sandwich is pressed overnight so that once cut into, nothing falls out. In this healthier veganized version, mushrooms and kale are the base of the sandwich that is then topped it with crunchy cucumber slices and slathered it with horseradish-Dijon sauce.
Shooter’s Sandwich: Mushrooms and Kale With Homemade Horseradish-Dijon Sauce [Vegan, Gluten-Free]
For the Horseradish-Dijon Sauce:
- 4 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons vegan mayonnaise (optional)
For the Sandwich Filling:
- 10 ounces mushrooms, cut thick (about 1/4-inch)
- 1 bunch kale, tough stems removed and chopped
- Sea salt and black pepper, to taste
- 1 tablespoon neutral oil or vegetable broth
- 6 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon reduced sodium tamari
For Sandwich Assembly:
- 4 slices bread, broiled on one side
- 12 slices of cucumber
- Combine the mustard, horseradish, and mayonnaise in a small bowl. Mix well and set aside.
- Heat a medium skillet over medium heat. Add the mushrooms, season with salt, and cook until the mushrooms give off moisture, about 6 minutes.
- Add the kale and cook for another 5 minutes.
- Add the oil, garlic, paprika and season with black pepper. Cook until the mushrooms are golden brown but do not burn the garlic. Add the tamari and cook until evaporated, about 1 minute. Remove from heat.
- Assemble the sandwiches: bottom toast, sauce, mushroom mixture, cucumber slices, and top toast. Serve immediately.