A few weeks before our official opening for Steve’s Deli, Table Magazine asked us about our favorite fall sandwich. The issue dropped last week and we’re really excited to be a part of it. See our full recipe below and make sure to grab a copy of the current issue with some killer additions from Thin Man Sandwich Shop and The Vandal.
Ingredients
- 1 baguette
- 1/2 cup pitted sour cherries
- 1/4 cup red onion chopped
- 2 sprigs thyme
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 3 tablespoon butter
- 2 cloves garlic (minced)
- 1 lb boneless butterflied lamb leg
- 4oz creamy firm cheese (we used Cypress Grove’s Lamb Chopper)
- 1 bunch sage chopped into ribbons
- salt and pepper
- juice of 1/2 lemon
Preparation
For the jam:
- Melt 2 tablespoons butter in a small sauce pan
- Add onions and cook until translucent
- Add thyme, cherries, balsamic vinegar, sugar and a pinch of salt, cover and cook on medium low for 15 minutes (until jammy).
- Remove from heat and reserve
For the lamb:
- Chop lamb into 1 inch chunks and generously season with salt and pepper.
- In a medium skillet, melt 1 tablespoon of butter and saute garlic.
- After about a minute, add lamb and sear on high until rare (about 3-5 minutes).
- Reduce heat and add your choice of cheese, top with a lid to melt.
Assembly
- Divide baguette into 4 sections
- Layer lamb and cheese, cherry jam
- Top with fresh sage and a squeeze of lemon juice