LAMB SHOULDER CHEESE MELT
This sandwich recipe is a rich and cheesy number, with a green salsa that just wonderfully cuts through all of it. The tender lamb comes from my slow cooked lamb shoulder and is a wonderful way to use up leftover lamb. The green salsa is a punchy and tangier sauce, that just bring everything together with a welcoming fresh bite. Finished with fontana cheese (a mild, semi soft sheep’s milk cheese from north west Italy with a creamy, slightly tangy flavour) that is a wonderfully light melting cheese that just falls apart into the shreds of lamb.
LAMB SHOULDER CHEESE MELT
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LAMB SHOULDER CHEESE MELT 〰️
Time: 10 minutes (sandwich time only)
Serves: 1 sandwich
2 slices sourdough
Fontina cheese
In a bowl tear your lamb shoulder into small pieces. Add am few spoons on green salsa (enough to cover when mixed through), before adding some small cut strips of fontina. On sourdough layer thin strips of fontina, add you lamb mix, place to side.
Place heavy pan on medium high heat. Add some olive oil and place your sando down. Make sure all your bread coats in the oil. Cook on medium heat with a weight on top. Drizzle olive oil on top bread piece and flip over carefully. Cook hard again in oil and when its a minute or so from being down, sprinkle some water droplets in pan and cover with lid to steam and help get a really melty cheese sando. Remove, half and smash down.