LLT club sandwich
LLT club sandwich
LLT club sandwich

LLT Club Sandwich

    

March 2, 2016

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America

  • Yields: 6 servings

Ingredients

Club Sandwich

6 American Lamb blade chops, boned and pounded thin

To taste Kosher salt and freshly ground pepper

2 tbsp Olive oil

2 tbsp Butter

6 (about 3 ounces each) American Lamb tenderloin cutlets

4 Eggs, beaten

Seasoned bread crumbs

1/3 cup Olive oil

1 to 2 Tomatoes, sliced

3 tbsp Extra virgin olive oil

To taste Kosher salt and pepper

Dressing

1 cup Mayonnaise

2 tsp Dijon-style mustard

1 tsp Finely minced mint

2 Cooked eggs, finely chopped

18 (Slices) Artisan white toasted bread

1 (Head) Bibb lettuce

Directions

1Season blade chops with salt and pepper. Heat a heavy-bottomed pan. Add oil and butter; pan fry chops 1 to 2 minutes on each side until golden brown; reserve.

2Dredge tenderloin cutlets in flour, eggs and crumbs. Heat oil in a pan; pan fry cutlets until golden brown on each side; reserve.

3Season tomato slices with olive oil, salt and pepper.

4For Dressing: Mix mayonnaise, mustard, mint and eggs.

Recipe and image provided by the American Lamb Board

00:00