ROAST LAMB SANDWICH WITH FENNEL SLAW
This is also good on a kaiser roll or sliced and toasted sourdough bread.
INGREDIENTS:
- Combine 1 cup thinly shaved fennel with ¼ cup chopped fresh flat leaf parsley
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped capers
- 1 finely chopped anchovy fillet
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard, 1 tablespoon
- fresh lemon juice
- 1 tablespoon extra-virgin olive oil
INSTRUCTIONS:
- Spread mayonnaise and Dijon mustard on both sides of a split 6-inch piece of baguette. Pile with sliced roast lamb, then add a thick layer of fennel slaw, close the sandwich, and serve.
ROAST LAMB SANDWICH WITH JEFF’S ROASTED RED PEPPER MAYONNAISE:
INGREDIENTS:
- Combine ½ cup finely chopped fire-roasted red bell peppers with 1 teaspoon minced garlic
- ¼ cup finely chopped toasted almonds, 2 teaspoons sherry vinegar
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons Harissa or bottled Sriracha sauce, if you like things spicy
INSTRUCTIONS:
- Smear the mayonnaise on both sides of a split ciabatta roll or sliced and toasted sourdough bread. Top with thin slices of roast lamb and arugula, watercress, or radicchio leaves. Or, for a great rolled sandwich, smear the red pepper mayonnaise on warmed naan or lavash; cover with thinly sliced roast lamb and arugula, watercress, or radicchio, roll up, and cut into 4-inch lengths.
