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Urban Rancher

Servings: 12


For Sandwich:
12 4-inch squares split focaccia bread
3/4 cup Roasted Red Pepper-Garlic Mayonnaise
4 ounces arugula leaves
36 slices (1 pound 8 ounces) Wisconsin fresh mozzarella cheese
1 pound 8 ounces roasted boneless rack of lamb,
thinly sliced, rare
1 quart herbed tomato salad
1 cup Wisconsin gorgonzola cheese dressing
3/4 cup (3 ounces) crumbled Wisconsin gorgonzola cheese
1 cup (4 ounces) pitted Calamata olives, chopped
12 Wisconsin asiago cheese Tuiles

For Roasted Red Pepper-Garlic Mayonnaise:
1/4 cup mayonnaise
3 tablespoons roasted red pepper, pureed
3 cloves garlic cloves, mashed

For Herbed Tomato Salad:
2 cups tomatoes, diced, seeded and skinned
1/3 cup balsamic-herb vinaigrette

For Gorgonzola Dressing:
1 cup (4 ounces) Wisconsin gorgonzola cheese, crumbled
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons each fresh chives and parsley, minced

For Asiago Cheese Tuiles:
3/4 cup (3 ounces) Wisconsin asiago cheese, grated

Cooking Directions:

For sandwich: 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.

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

For herbed tomato salad: Mix 2 cups tomatoes with 1/3 cup balsamic-herb vinaigrette.

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

For asiago tuiles: 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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