April 12, 2023

Open-Faced American Lamb Sandwich




Marinated American lamb chops with rosemary & garlic on a plate


  • 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


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.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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