Servings: 12

INGREDIENTS

2 cups napa cabbage or Belgian endive, thinly sliced

8 ounces blue cheese dressing

1 cup black grapes, halved and seeded

1 cup walnuts toasted, chopped

1/2 cup Italian parsley, leaves only, chopped

cracked black pepper to taste

3 pounds American Lamb leg meat, roasted, sliced thin

24 slices ciabatta bread, sliced and grilled or toasted

1/2 cup red Wine Vinegar Red Onions (recipe follows)

24 leaves Italian flat leaf parsley leaves

DIRECTIONS

METHOD:

In a chilled bowl, mix the chopped cabbage or endive with blue cheese dressing.  Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste. 

Place 2 ounces of  lamb meat on top of the bread.  Place a #24 scoop of salad mixture on top of the lamb of each open face sandwich.  Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and parsley leaves. 

For the Red Wine Vinegar Red Onions: In a non-reactive container, toss 1 small red onion (finely shaved) with 2 tablespoons red wine vinegar.  Refrigerate for at least 30 minutes before serving.

Recipe and image provided by the American Lamb Board