The ultimate Easter sandwich recipe
Created by The Tesco Recipes team
If you need leftover lamb ideas over the Easter weekend, this epic ciabatta sarnie is it! Loaded with succulent meat, houmous, minty yogurt and a zingy homemade slaw, this makes a lovely lunch or supper for two.
See method- Makes 2
- Takes 20 mins
- 697 calories / serving
Ingredients
- 1 tbsp mint sauce
- 2 tbsp Greek-style yogurt
- 2 tbsp houmous
- 2 ciabatta rolls, warmed if you like, split in half
- 200g leftover roast lamb, sliced
For the slaw
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp clear honey
- 75g red cabbage, thinly shredded
- 1 carrot, scrubbed and grated
- 1 red onion, finely sliced
- 40g watercress
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Shop ingredientsEach serving contains
- Energy
- 2915kJ 697.0kcal
- Fat
- 32g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 17g
of the Reference intake
Carbohydrate 54.9gProtein 43.0gFibre 9.0g
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Method
- For the slaw, whisk together the oil, lemon juice, mustard, honey and some seasoning until combined. Add the cabbage, carrot and red onion, then toss to coat.
- In a separate bowl, mix together the mint sauce and yogurt.
- Add the watercress to the slaw and toss together. Spread the houmous over the bases of the ciabatta rolls, then add the minty yogurt to the top halves. Top with the lamb and slaw, then sandwich the ciabattas together to serve.
- See more Lamb recipes
