Behold the classic Shooter’s Sandwich with a few California Central Coast twists, courtesy of our creative director Jason.

“This sandwich is the kind of thing they would have taken hunting in the time of Downton Abbey,” he says.  (By the way, Jason, all the ladies in the office give you a big high five for knowing what Downton Abbey is.)

Here are Jason’s instructions for creating this culinary masterpiece:

1.  Get a “foot” or round loaf of French bread. Cut open the top like a bread bowl and scoop out a half the soft bread inside.

2.  Cut a tri-tip steak into 1/2″ slices. Season with garlic salt, pepper, and white pepper. Cook to your liking (I prefer medium-rare). Put the meat directly from the grill or pan into your bread bowl so the bread soaks up all the juices.

3. Sauté portabella mushrooms and shallots in butter. Make a big pan of these because they will compress down in the sandwich. Add salt and pepper to taste. I like to season the mushrooms and meat about the same so one doesn’t overpower the other at the end. Let this mixture cool and then add a half a cup of fresh parsley.

4.  Put a thick 3/4″ layer of the mushroom and shallot mixture in the bread bowl over the first meat layer.

5.   Add the next layer of meat.

6.  Mix your favorite mustard with horseradish until you have a mix with a good horseradish kick. Put a thick layer of this on top of the meat and bread lid.

7.  Put the lid on the bread, wrap in wax paper and compress overnight with weight.

Jason likes to use a skateboard and lawn bowling balls as sandwich weights.

8.  In the morning slice yourself a couple of pieces and head off to your favorite hike or fishing hole.