Lamb Ham Bistro Club
Chef Michael Slavin
Deli meats made with lamb instead of pork, beef or poultry are a relatively new product. Michael Slavin, chef of the casual dining chain, Houlihans, uses a rosemary seasoned lamb ham as the base for this club sandwich. It’s layered with a creamy herbed cheese spread, sliced cucumber and spinach leaves on toasted focaccia bread flavored with more rosemary.
4 tbsp. garlic and herb gornay cheese
1 tbsp. crushed ripe tomatoes
½ tsp. tarragon leaves
½ tsp. lemon juice
Salt and pepper, to taste
2 slices rosemary focaccia bread, lightly toasted
6 cucumber slices
3 to 4 oz. agave rosemary lamb ham, sliced thin
½ cup baby spinach leaves with stems
½ tsp. lemon-flavored olive oil
¼ tsp. extra virgin olive oil
Rosemary leaves and flaky sea salt
1. Prepare bistro cheese spread: Whip together herbed cream cheese, crushed ripe tomatoes, tarragon, lemon, salt and pepper. Spread evenly on bottom slice of toasted focaccia; evenly distribute cucumber slices over cheese.
2. Fluff out rosemary lamb ham over cucumbers. Toss spinach with lemon olive oil; arrange on top of lamb ham. Close sandwich with second slice of focaccia.
3. Brush top of focaccia evenly with ¼ tsp. olive oil; sprinkle on rosemary and sea salt. To serve, cut into three sections and spear with wooden skewers or picks.
Photo courtesy of Aussie Select