Urban Rancher

Urban Rancher

Ingredients



























Cooking Instructions

For sandwich:


1

On a clean, flat surface, lay out bottom halves of 12 split focaccias. Spread each one with 1 tablespoon red pepper mayonnaise. Top each with: 1/3 cup arugula leaves, 3 slices Fresh mozzarella, 3 lamb medallions (2 ounces), 1/3 cup herbed tomato salad and 2 tablespoons gorgonzola dressing. Sprinkle each with 1 tablespoon crumbled gorgonzola and approximately 11/2 tablespoon chopped olives.


2

To serve: Place bottom of sandwich on luncheon plate and replace focaccia top on each sandwich, laying it off the side of the sandwich. Stick 1 asiago Tuile into top of each sandwich and serve.


For roasted red pepper-garlic mayonnaise:


1

Mix 1/4 cup mayonnaise with 3 tablespoon pureed roasted red pepper and 3 cloves mashed garlic.


For herbed tomato salad:


1

Mix 2 cups tomatoes with 1/3 cup balsamic-herb vinaigrette.


For gorgonzola dressing:


1

In a bowl, combine gorgonzola, sour cream, buttermilk and herbs. Cover and chill at least 2 hours before using as directed.


For asiago tuiles:


1

On sheet pans, sprinkle 12 circles of grated asiago (approximately 1 tablespoon each) in even layers, making sure not to allow circles to touch. Bake in 350°F conventional oven 5 minutes or until golden brown and crisp. Remove from heat and let cool. Reserve for use as directed.


Ingredients



























Cooking Instructions

For sandwich:


1

On a clean, flat surface, lay out bottom halves of 12 split focaccias. Spread each one with 1 tablespoon red pepper mayonnaise. Top each with: 1/3 cup arugula leaves, 3 slices Fresh mozzarella, 3 lamb medallions (2 ounces), 1/3 cup herbed tomato salad and 2 tablespoons gorgonzola dressing. Sprinkle each with 1 tablespoon crumbled gorgonzola and approximately 11/2 tablespoon chopped olives.


2

To serve: Place bottom of sandwich on luncheon plate and replace focaccia top on each sandwich, laying it off the side of the sandwich. Stick 1 asiago Tuile into top of each sandwich and serve.


For roasted red pepper-garlic mayonnaise:


1

Mix 1/4 cup mayonnaise with 3 tablespoon pureed roasted red pepper and 3 cloves mashed garlic.


For herbed tomato salad:


1

Mix 2 cups tomatoes with 1/3 cup balsamic-herb vinaigrette.


For gorgonzola dressing:


1

In a bowl, combine gorgonzola, sour cream, buttermilk and herbs. Cover and chill at least 2 hours before using as directed.


For asiago tuiles:


1

On sheet pans, sprinkle 12 circles of grated asiago (approximately 1 tablespoon each) in even layers, making sure not to allow circles to touch. Bake in 350°F conventional oven 5 minutes or until golden brown and crisp. Remove from heat and let cool. Reserve for use as directed.


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