Open-Face Lamb Sandwiches

Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 2 tablespoons olive oil, plus more for drizzling
  • 2 large onions, (about 2 pounds) sliced into 1/2-inch-thick rings
  • 2 cloves garlic, chopped
  • 1 tablespoon fennel seeds, optional
  • Coarse salt and ground pepper
  • 3 tablespoons balsamic vinegar
  • 4 thick slices country bread
  • 1 pound thinly sliced leftover Grilled Butterflied Leg of Lamb


  1. Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.

  2. Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.

  3. Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.

Cook's Notes

If the bottom of the skillet begins to blacken while the onions are cooking in step 1, add a splash of water, then scrape the bottom of the pan with a wooden spoon.


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