CookEat Recipe
Lamb Club Sandwiches
Toasted sandwich triangles with freshly pan-cooked leg lamb, broiled lean bacon, white lettuce and a little mayonnaise, briefly warmed before serving.
Method
Steps
Step 1
Have the finished mayonnaise made with pasteurized yolk ready and keep it refrigerated at or below 4°C until needed. Wash the six white inner lettuce leaves thoroughly and drain them very well. Keep raw meat and its utensils separate from the clean bread, lettuce and finished mayonnaise.
Step 2
Season all six thin raw leg-lamb slices with the half teaspoon of salt and two saltspoons of ground black pepper. Thoroughly heat the tablespoon of melted unsalted butter in a frying pan. Lay the slices one beside another and cook for about two minutes on each side, continuing as needed until the centre of every slice reaches 71°C. Check each slice separately with a clean suitable thermometer. Transfer to a clean warm plate and keep hot for prompt assembly.
Step 3
Toast the twelve one-inch-thick slices from the sandwich loaf to a nice golden colour. Lay them on a clean board and lightly butter them with the additional butter. Put one freshly cooked lamb slice on each of six lower toasts and lightly season the meat with fine salt and a very little ground white pepper.
Step 4
Preheat the overhead broiler on high, following its instructions for the permitted rack position. Arrange the six very thin lean bacon slices separately on a bare broiler-safe metal tray or rack over a tray. Broil, checking after about one minute on each side; keep watching and continue as needed until fully cooked, crisp and 71°C in each slice. Do not use parchment beneath the broiler. Drain the cooked bacon, cut each slice in two and put its two halves over the lamb on one lower toast.
Step 5
Turn the broiler off. Set the oven to conventional heat at 450°F and let it reach that temperature. Keep the freshly cooked lamb and bacon hot and assemble the sandwiches promptly.
Step 6
Spread a very little cold finished mayonnaise over each of the six clean, thoroughly drained white lettuce leaves. Put one leaf over each lamb-and-bacon filling. Cover with the other six toasts and gently flatten each sandwich by hand.
Step 7
Neatly trim off the crusts all around each sandwich and cut each one into two triangles. Arrange the twelve triangles on a hot oven-safe serving dish with room for them.
Step 8
Put the dish in the preheated conventional oven to warm the freshly assembled sandwiches briefly, using about two minutes as a guide. Watch closely and remove them when warm, before the toast scorches or the lettuce wilts excessively. Serve immediately.
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