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Source: America's Favorite Food Associations

Rocky Mountain Lamb Touchdown Sandwich
The mix this recipe makes is the perfect topping for the lamb sandwich!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30-60 minutes
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12 ounces lamb leg, cooked, then chilled and thinly sliced*
4 individual French rolls
2 medium tomatoes, thinly sliced
4 slices (3/4 ounce each) cheese, Swiss or American
1 cup romaine lettuce, chopped
1/4 cup sliced carrots, (for muffuletta mix)
1/4 cup cauliflower florets, sliced (for muffuletta mix)
1/4 cup green onions, sliced (for muffuletta mix)
2 tablespoons parsley, snipped (for muffuletta mix)
2 large pitted black olives, sliced (for muffuletta mix)
1 teaspoon dried oregano, crushed (for muffuletta mix)
1 teaspoon dried basil, crushed
3-4 tablespoons fat-free Italian dressing, (for muffuletta mix)

Combine all muffuletta ingredients. Marinate in refrigerator for 24 hours, stirring occasionally. Slice French rolls lengthwise. Brush bread with mayonnaise and layer remaining ingredients, ending with muffuletta mix. Close sandwich and serve.
*If desired, use 4 (4 ounce) portions of lamb leg or sirloin, trimmed and pounded to ¼ inch thickness. Grill over medium-hot coals for 5-10 minutes or to medium doneness, turning once. Serve as above.

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