The In-N-Out Shooter's Sandwich
8 Double Cheeseburgers in one ready-to-transport-package.
Step 1: Find Yourself a Boule
Start with a good large sourdough boule. The one we used was a two pound loaf. It made a sandwich big enough to serve 8.
Step 2: Find Yourself an In-N-Out
It helps if you're on the West coast.
Step 4: Order Your Fillings
We went with mustard-cooked Flying Dutchmen (that's two patties with two melted slices of cheese, no bun or rabbit food) with added chopped peppers and grilled onions. We also got sides of In-N-Out spread and pickles.
Step 5: Hollow Out Your Loaf
Save those innards for crumbs!
Step 6: Layer In Your Meat
We shingled five Flying Dutchmen into the boule for a total of ten patties.
Step 8: Sauce It
... and a layer of Spread...
Step 9: More Beef and Pickles
...three more Flying Dutchmen and another layer of pickles (we ended up with four extra Flying Dutchmen—this is a good thing)...
Step 10: More Sauce
...and a final layer of sauce before...
Step 12: Press It
Find a large, heavy, flat object to weigh down your sandwich. A cutting board weighted down with cans is a good idea. I used an overturned table. Make sure to place the sandwich on a surface you don't mind getting greasy or cheesy in case of blowouts. I'd strongly recommend again weighting it down with a bucket of water on top. My sandwich got compressed unevenly, leading to a toppled table in the middle of the night.
Step 13: Unwrap it
The next morning, unwrap the beast. If all went well, you will have minimal oozing or flooding.
Step 14: Slice It In Half
Give it a slice in half and admire the unabashed beefy beauty that is within.