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Source: America's Favorite Food Associations

Lamb Muffuletta Sandwich
This muffuletta mixture is amazing!
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Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
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4 portions (4 ounces each) lamb leg, trimmed and pounded to 1/4-inch thickness
4 French rolls
2 medium tomatoes, thinly sliced
4 (3/4 ounces) slices cheese, Swiss or American
1 cup romaine lettuce, chopped
1/4 cup sliced carrots, (muffuletta ingredient)
1/4 cup cauliflower florets, sliced (muffuletta ingredient)
1/4 cup green onion, sliced (muffuletta ingredient)
2 tablespoons parsley, snipped (muffuletta ingredient)
2 large pitted black olives, sliced (muffuletta ingredient)
1 teaspoon dried oregano, crushed (muffuletta ingredient)
1 teaspoon dried basil, crushed (muffuletta ingredient)
3-4 tablespoons fat-free Italian dressing, (muffuletta ingredient)




Combine all muffuletta ingredients. Marinate in refrigerator for 24 hours, stirring occasionally. Keeps well for up to 1 week. Grill lamb steaks over medium-hot coals for 5 to 10 minutes or to desired doneness, turning once. Do not overcook! Slice French rolls lengthwise. Brush bread with mayonnaise and layer remaining ingredients, ending with muffuletta mix. Close sandwich and serve.

*If desired, substitute 12 ounces of chilled, cooked American leg of lamb, thinly sliced for the grilled leg steaks.





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