This sandwich—with the flavors of a salad and the crunch of a sandwich--is the perfect way to use leftover leg of lamb.
Prep: 15 mins
Cook: 29 mins
Yields: 12 Servings
Ingredients
2 cupsNapa cabbage, chopped, or Belgian endive, thinly sliced
8 oz.blue cheese dressing
1 cupblack grapes, halved and seeded
1 cupwalnuts, toasted and chopped
¾ cupItalian parsley, leaves only, chopped
24 slicesciabatta bread, sliced and grilled or toasted
½ cupRed Wine Vinegar Red Onions (recipe below)
RED WINE VINEGAR ONIONS
1 small red onion, finely shaved
2 tbspred wine vinegar
Directions
1In a chilled bowl, mix the cabbage or endive with the blue cheese dressing. Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste.
RED WINE VINEGAR ONIONS
1In a non-reactive container, toss the onion with the red wine vinegar. Refrigerate for at least 30 minutes before serving.
FOR SERVING
1Place 2 ounces of lamb meat on top of each slice of bread. Place a small scoop of salad mixture on top of the lamb. Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and a few parsley leaves.
Recipe and image provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Open-faced-American-Lamb-Sandwich.jpg375500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2015-12-13 09:50:242015-12-13 09:50:24Open-Faced American Lamb Sandwich