Open-Faced American Lamb Sandwich

Name: Open-Faced American Lamb Sandwich
Prep time: 15 min
Total time: 44 min
Yield: 12 Servings
Ingredients: 2 cups Napa cabbage, chopped, or Belgian endive, thinly sliced; 8 oz. blue cheese dressing; 1 cup black grapes, halved and seeded; 1 cup walnuts, toasted and chopped; u00be cup Italian parsley, leaves only, chopped; 24 slices ciabatta bread, sliced and grilled or toasted; u00bd cup Red Wine Vinegar Red Onions (recipe below); 1 small red onion, finely shaved; 2 tbsp red wine vinegar

Leg of Lamb Southern

December 13, 2015

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 cups Napa cabbage, chopped, or Belgian endive, thinly sliced

8 oz. blue cheese dressing

1 cup black grapes, halved and seeded

1 cup walnuts, toasted and chopped

¾ cup Italian parsley, leaves only, chopped

24 slices ciabatta bread, sliced and grilled or toasted

½ cup Red Wine Vinegar Red Onions (recipe below)

RED WINE VINEGAR ONIONS

1 small red onion, finely shaved

2 tbsp red 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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