April 12, 2023
Open-Faced American Lamb Sandwich
Share
Recipe Provided By
American Lamb BoardServings
12
Ingredients
- 2 cups Napa cabbage or Belgian endive, thinly sliced
- 8 ounces blue cheese dressing
- 1 cup black grapes, halved and seeded
- 1 cup walnuts toasted, chopped
- 1/2 cup Italian parsley, leaves only, chopped
- Cracked black pepper, to taste
- 3 pounds American Lamb leg meat, roasted, sliced thin
- 24 slices ciabatta bread, sliced and grilled or toasted
- 1/2 cup Red Wine Vinegar Red Onions (recipe follows)
- 24 Italian flat leaf parsley leaves
Directions
In a chilled bowl, mix the chopped cabbage or endive with blue cheese dressing. Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste.
Place 2 ounces of lamb meat on top of the bread. Place a #24 scoop of salad mixture on top of the lamb of each open face sandwich. Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and parsley leaves.
For the Red Wine Vinegar Red Onions: In a non-reactive container, toss 1 small red onion (finely shaved) with 2 tablespoons red wine vinegar. Refrigerate for at least 30 minutes before serving.
