2017-08-21
Leftover Lamb Sandwiches
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Leftover Lamb Sandwiches

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Nothing beats a picnic basket packed full of goodies much like these sandwiches. Leftover lamb slices, cheese, pickles, red onion and roasted cherry tomatoes with a few leafy greens inside wholegrain bread that’s been spread generously with spoked paprika mayo, delicious.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b>  Cook:
Serves 6 Serves 6
Good source of iron Good source of iron
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Ingredients

Lamb

  • 300g leftover cold lamb, sliced

Bread and filling

  • 12 slices of wholegrain bread or bread of your choice
  • 1/2 cup smoked paprika mayonnaise (see tips for recipe)
  • 6 thin cheese slices, such as cheddar or mozzarella
  • 6 slices spicy pickles (gherkin) or more to taste
  • 1/2 red onion, very thinly sliced
  • a few roasted cherry tomatoes (see tips for recipe)
  • green leaves, left whole if small or shredded

Method

 
 

Sandwiches

Lay bread slices out on a bench. Spread mayonnaise over each slice.

Working with 6 slices of bread, place cheese slice on first. Add slices of cold lamb, then slices of gherkin, followed by the red onion, a few roasted cherry tomatoes and finally the green leaves.

Top each with remaining bread slices and cut in half using a sharp bread knife.
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 194g
Energy kJ (kcal) 2040 (487)
Protein (g) 22.3
Fat (g) 31.1
Saturated (g) 8.8
Carbohydrate (g) 28.1
Sugars (g) 4.8
Sodium (mg) 489
Iron (mg) 1.9
Zinc (mg) 3.0
Vitamin B12 (ug) 1.2
Vitamin D (ug) NA
Selenium (ug) 10.7

 
  • Roasted cherry tomatoes:  Preheat the oven until hot – 220°C. Line a shallow baking tray with baking paper. Place 3 cups ripe cherry tomatoes in the tray in a single layer. Add 2 cloves garlic, lightly crushed and pour enough extra virgin olive oil to pool under the tomatoes. Season with flaky salt and place in the oven to roast for 20 minutes until the skins split and the tomatoes release some of their juices. Remove from the oven, discard garlic and leave to cool before storing in an airtight jar in the fridge.
  • Smoked paprika mayonnaise: Place 3 egg yolks and 1 teaspoon Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in 1 cup of olive oil. Add lemon juice to taste, as the mixture thickens. Season with salt and more lemon juice to taste. Stir through 1 teaspoon good quality smoked paprika. Transfer to a bowl, cover and keep in the fridge.
  • More filling ideas – add 1/2 cup pesto to 1/4 cup mayonnaise.
  • Add mashed avocado or mash some fresh goat’s cheese.
  • Add sliced cucumber and a few sprouts.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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