You'll need your choice of crusty loaf, a couple of good steaks - these are rib-eyes - roughly the same shape in plan as the loaf, 500g of mushrooms and 200g of shallots
Slice off the top quarter of the loaf, hook out most of the crumb and save for breadcrumbs
Cut your shallots and mushrooms into fine dice and put about 75g of butter into the pan. I got lucky and had a similar quantity of bone marrow left over in the fridge Photograph: Tim Hayward
Cook mushrooms and shallots in the butter until they've softened, reduced in size and lost a substantial amount of moisture. Once they're done, season to your taste. I used plenty of salt and black pepper, some finely grated garlic a shot of brandy and a splash of Worcestershire sauce. Those fearing scurvy might add some chopped parsley too
Season your steaks and bring them to the pink side of medium in a searing hot dry pan Photograph: Tim Hayward
Don't bother resting the steaks. Work fast and tuck the first one, dripping and hot, straight into the bottom of the hollow loaf
Dollop in your hot mushroom mixture
Tuck your second steak over the mushrooms. At this stage I usually smear hot horseradish on the top steak and Dijon mustard on the inside of the lid Photograph: Tim Hayward
Fit the lid back on to the loaf
Wrap in greaseproof paper and tie with butcher's string like this. Then wrap in two layers of foil and smush flat under a heavy cutting board and as many weights as you can find
Leave under the weights in a reasonably cool place (don't refrigerate) for at least six hours or preferably overnight. Remove the foil and cut through string, paper and sandwich
Serve sliced like cake accompanied by something vaguely vegetable-based to assuage the guilt
Overnight Pressed Roasted Vegetable and Goat Cheese Sandwich http://www.naturalhealthmag.com/healthy_eating/healthy_recipes
Ingredients 1 13.75-ounce can artichoke hearts, drained and chopped 1/3 cup sliced fresh basil 1 garlic clove, minced 2 tablespoons balsamic vinegar 1 tablespoon drained capers 3 tablespoons extra-virgin olive oil 8 ounces zucchini, cut into ¼-inch-thick slices 8 ounces yellow squash, cut into ¼-inch-thick slices 1 Vidalia onion or other sweet onion, cut into ¼-inch-thick slices 1 bell pepper, cut into ½-inch-wide strips ¾ teaspoon salt ¼ teaspoon black pepper 1 eggplant (1 pound), trimmed and cut into ¼-inch-thick slices 1 9-inch round (boule) country-style bread,about 1 pound 1½ ounces garlic-and-herb goat cheese, softened
Nutrition FactsPer serving: 216 calories, 8 g fat (2 g saturated), 30 g carbohydrates, 6 g protein, 4 g fiber, 540 mg sodium (23% Daily Value).
Directions Set oven racks in upper and lower thirds of oven, then preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray. For artichoke spread: Combine artichoke hearts, basil, garlic, vinegar, capers, and 1 tablespoon oil in bowl; mix well and refrigerate at least 30 minutes. For roasted vegetables: Combine zucchini, squash, onion, pepper, and 1 tablespoon oil in bowl; toss well. Sprinkle vegetables with ½ teaspoon salt and 1/8 teaspoon pepper. Arrange on two baking sheets in single layer. Roast 10 minutes, then give quick stir and rotate pans. Roast 8-10 minutes longer, stirring once, until tender and lightly browned. Transfer to bowl and cool. Brush eggplant slices with remaining 1 tablespoon oil, ¼ teaspoon salt, and 1/8 teaspoon pepper. Arrange in single layer on baking sheet. Roast eggplant 18-20 minutes, turning once, until tender and lightly browned. Remove from oven and let cool. For sandwich: Horizontally slice off top third of bread with serrated knife and reserve. Remove inside of bread, leaving ¾-inch-thick shell at bottom and around sides; save removed bread for breadcrumbs or additional cooking needs. Hollow out top third of bread in same manner. 5. Spread ½ of artichokes over bottom of bread and top with ½ of zucchini, squash, onion, and bell peppers. Crumble cheese over vegetables then top with eggplant slices and remaining zucchini mixture; press down to compact vegetables slightly. Spread remaining artichokes over vegetables. Replace top of the bread. Wrap tightly with plastic wrap and place in refrigerator with heavy can on top. Refrigerate at least 3 hours or overnight. Unwrap sandwich and cut into 8 wedges to serve.