Gratinated Pulled Lamb, Cheddar and Caramelized Onion Sandwich

Ingredients

• 1 Red onion (Thinly sliced)
• 1 tbsp Olive oil (For cooking the onions)
• 1 tbsp Balsamic vinegar (For the onions)
• 1 tsp Honey (A small teaspoon)
• 2 tbsp Whole-grain mustard (Two generous tablespoons for the sauce)
• 2 tbsp Mayonnaise (Two generous tablespoons for the sauce)
• 2 tsp Cajun spice blend (Divided between the sauce and the lamb; adjust to taste)
• 300 g Cooked pulled lamb (Leftover cooked lamb, pulled into shreds)
• 1 tsp Paprika (For seasoning the lamb)
• 1 Baguette (Good quality, cut in half lengthwise or into two portions)
• 40 g Arugula (A small handful, or to taste)
• 80 g Cheddar (Grated or sliced, for gratinating)

Steps

1. 1

   Thinly slice the red onion. Heat the olive oil in a skillet over medium heat, then add the onion.

2. 2

   Add the balsamic vinegar and honey to the onions. Cook over medium heat, stirring regularly, until they are very tender and caramelized, about 10 to 15 minutes. They should be glossy, fragrant and lightly browned.

3. 3

   In a small bowl, combine the whole-grain mustard, mayonnaise and a small amount of Cajun spices until smooth. Taste and adjust the seasoning if necessary.

4. 4

   Reheat the pulled lamb in a skillet over medium heat. Add the paprika and Cajun spices, then stir until the meat is hot and well seasoned. If you do not have a Cajun spice blend, use paprika with a little salt.

5. 5

   Preheat the oven to 200 °C. Open the baguette lengthwise, without necessarily separating the two sides completely.

6. 6

   Generously spread the inside of the baguette with the mustard and mayonnaise sauce.

7. 7

   Add the caramelized onions, then distribute the arugula over the baguette.

8. 8

   Top with the hot pulled lamb and cover with cheddar.

9. 9

   Place the sandwich on a baking sheet and gratinate in the oven for 4 to 5 minutes, until the cheddar is melted and lightly browned. Serve immediately.

Notes

The recipe uses pre-cooked lamb, particularly leftovers from the previous day. The quantities of lamb, arugula, cheddar, paprika and Cajun spices were estimated because they were not precisely specified in the source. Keep an eye on the gratinating: the bread should be hot and the cheddar melted without drying out the baguette too much.

Nutrition per serving

• sandwich
• main course
• baguette
• lamb
• gratinated
• cheddar
• caramelized onions
• Cajun