Open-Faced American Lamb Sandwich
This sandwich—with the flavors of a salad and the crunch of a sandwich--is the perfect way to use leftover leg of lamb.
2 Napa cabbage, chopped, or Belgian endive, thinly sliced
8 blue cheese dressing
1 cup black grapes, halved and seeded
1 cup walnuts, toasted and chopped
3 cups Italian parsley, leaves only, chopped
24 ciabatta bread, sliced and grilled or toasted
1 cup Red Wine Vinegar Red Onions (recipe below)
RED WINE VINEGAR ONIONS
1 small red onion, finely shaved
2 tbsp red wine vinegar
1
In 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
2
In a non-reactive container, toss the onion with the red wine vinegar. Refrigerate for at least 30 minutes before serving.
FOR SERVING
3
Place 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
Ingredients
2 Napa cabbage, chopped, or Belgian endive, thinly sliced
8 blue cheese dressing
1 cup black grapes, halved and seeded
1 cup walnuts, toasted and chopped
3 cups Italian parsley, leaves only, chopped
24 ciabatta bread, sliced and grilled or toasted
1 cup Red Wine Vinegar Red Onions (recipe below)
RED WINE VINEGAR ONIONS
1 small red onion, finely shaved
2 tbsp red wine vinegar
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