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🍽️ Lamb Leg Sandwich with Roasted Vegetables

698 kcal · 30 min · 4 servings

Lamb Leg Sandwich with Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
  2. 2. Wash the bell peppers thoroughly.
  3. 3. Cut the bell peppers into quarters and remove the stems and seeds.
  4. 4. Wash the zucchini.
  5. 5. Trim the ends of the zucchini.
  6. 6. Slice the zucchini lengthwise into thin slices.
  7. 7. Place the prepared vegetables on a baking tray lined with baking paper.
  8. 8. Drizzle the vegetables with olive oil.
  9. 9. Season the vegetables with salt.
  10. 10. Place the tray in the oven for about 20 minutes.
  11. 11. Heat a frying pan over high heat.
  12. 12. Toast the pine nuts without added fat for about 2 minutes.
  13. 13. Remove the pine nuts from the pan and place them on a plate to cool down.
  14. 14. Wash the basil.
  15. 15. Dry the basil leaves.
  16. 16. Pluck the leaves from the stems.
  17. 17. Finely chop the basil leaves.
  18. 18. Take a bowl.
  19. 19. Mix the mayonnaise with the chopped basil.
  20. 20. Add the cooled pine nuts to the mayonnaise mixture.
  21. 21. Add the Parmesan to the mixture.
  22. 22. Stir everything well.
  23. 23. Warm the ciabatta bread briefly in the oven if you like.
  24. 24. Cut the ciabatta bread in half.
  25. 25. Slice the bread lengthwise to create a pocket.
  26. 26. Wash the tomatoes.
  27. 27. Remove the stem area of the tomatoes.
  28. 28. Slice the tomatoes into thin slices.
  29. 29. Slice the lamb meat into thin slices.
  30. 30. Spread the pesto mayonnaise onto the ciabatta bread.
  31. 31. Top the bread with the lamb meat slices.
  32. 32. Place the tomato slices on top.
  33. 33. Add the roasted vegetables.
  34. 34. Serve the sandwich.

Nutrition per serving