Ultimate leftover lamb open sandwich

INGREDIENTS

  • 1 slice of Bertinet sourdough
  • 2 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 2 slices of taleggio
  • 1 potato
  • 200ml vegetable oil
  • 1 tsp sea salt flakes
  • 2 sprigs of rosemary
  • 2 fresh mint sprigs
  • 1 tsp sugar
  • 2 tbsp malt vinegar

METHOD

  1. Take a slice of Bertinet sourdough Combine 2 tbsp mayonnaise and 1tsp dijon mustard. Spread across one side of the sourdough.
  2. Cut two slices of taleggio. Layer onto your sourdough slice.
  3. Make shoestring fires. Cut or peel one potato into matchsticks.
  4. Heat 200ml vegetable oil and fry matchsticks. Once crispy and golden, dry on a paper towel.
  5. Make rosemary salt by combining 1tsp sea salt flakes with 2 sprigs of rosemary, stalked removed.
  6. Muddle together and sprinkle over shoestring fries.
  7. For the mint sauce, finely chop two fresh mint sprigs and combine with 1 tsp sugar and 2 tbsp malt vinegar.
  8. Place sourdough topped with tallegio under the grill until it is just starting to melt.
  9. Add leftover lamb, once warmed through.
  10. Top with mint sauce, pile high with shoestring fries and enjoy!

@annabarnettcooks

Subscribe to our monthly newsletter to get the lowdown on sourdough

Join us

Instagram
twitter
facebook