By the Way

This sandwich is so over the top, you have to try it


Plated with a side of potato chips and ready to devour.
Plated with a side of potato chips and ready to devour.

Last week, one of those cooking videos showed up in my Facebook newsfeed, and it was so over the top, I knew I had to try it.

The video from Lex’s Louisiana Cooking website’s Facebook page showed two sirloin steaks being seared in butter in an iron skillet, a round loaf of French Boule bread is hollowed out and one of the steaks placed in the bottom, topped with several slices of cheddar cheese, followed by a layer of sautéed mushrooms and onions, then a layer of spinach leaves, another layer of cooked bacon, a layer of Swiss cheese slices, then topped with the other steak before the bread cap is placed on the top, then wrapped in foil and placed in the refrigerator for 5 hours with a weight on top of it to compress it all.

After the chilling compression, it is un-wrapped and baked for 20 minutes at 250 F. The video shows the “sandwich” being sliced into quarters and all the layers are visible. It looked incredible.

Could it really be that good, or is it just a Facebook tease?

Sunday morning, I ran out and purchased all the ingredients, followed the steps from the video, and I must say, the results were incredible. It looked almost as good as the one in the video (not bad for a first effort) and the flavors melded together well.

It is a little tough to bite into but with a good sear it is doable and very tasty. No telling how many calories are involved.

If you try this at home, proceed with caution.

Check out the pictures of my experiment.

Scott Hawkins is the sports and features editor for the Sun Herald.

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