Lamb Sandwich (Out of This World)
This is my Slow Roast Lamb Sandwich with chimichurri, grilled cheese, pickled beetroot, arugula (rocket), caramelised onions, crispy onions, and slow roast pulled lamb.
Servings: 1 large sandwich
Calories: 880kcal
Ingredients
- 2 slices sourdough bread
- 1 tablespoon mayonnaise
- 1 red onion finely sliced
- 2 tablespoon cooked lamb shredded or slices
- 2 slices of cheese cheddar
- 1 tablespoon crispy onions
- Handful rocket / arugula
- 1 tablespoon pickled beetroot or shredded pickled red cabbage
For the chimichurri
- ½ shallot finely chopped
- 1 garlic clove minced
- 7 g parsley finely chopped
- 7 g coriander / cilantro finely chopped
- 1 teaspoon dried oregano
- 1 red chilli finely chopped
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon sugar
- salt and pepper
Instructions
- Place a frying pan on medium heat and add in a drizzle of olive oil. Follow up with your sliced red onions and fry for 5-10 minutes until slightly softened. Add in the balsamic vinegar, sugar, season with salt and pepper. Then fry for another 5 minutes (stirring frequently) until golden and caramelised.
- To make the Chimichurri, combine finely chopped shallots, garlic, fresh parsley, fresh coriander, fresh red chilli, dried oregano, olive oil, red wine vinegar, sugar, salt, and pepper in a bowl. Taste and season accordingly. Add more chilli if you like things hot!
- Slice 2 pieces of bread and lightly toast in your toaster.
- Spread mayonnaise on both slices of bread. On one side, top with caramelised onions, cooked lamb, slices of cheese. Place under the grill for a few minutes until melted and bubbling. Then top with chimichurri, crispy onions, rocket/arugula, and pickled beetroot. Top with the second slice of bread and press down.
- Wrap your lamb sandwich in baking paper, tucking either side underneath the sandwich to seal.
- Slice your sandwich in half down the middle and open up to see that gorgeous cross section. Enjoy, my friends!
Notes
Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!
Storage: I would avoid making this sandwich in advance, because the bread soaks up all the juices and can become a bit soggy. I would recommend making all the elements of the lamb sandwich in advance and then assembling the sandwich to order. Store the elements in the fridge for up to 3 days.
Nutrition
Calories: 880kcal | Carbohydrates: 88g | Protein: 23g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 921mg | Potassium: 734mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1561IU | Vitamin C: 87mg | Calcium: 178mg | Iron: 8mg