Toast with lamb, olive aioli and rocket

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1–2 Garlic cloves
  • 6 TABLESPOONS Salad Mayonnaise
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 75 g green pitted olives
  • 75–100 g Arugula
  • 250 g Lamb salmon
  • 1 TABLESPOON + some olive oil
  • 8 discs Sandwich toast
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the aioli, peel the garlic and press it directly into the mayonnaise. Season with salt, pepper and lemon juice. Dice olives very finely and stir in. Clean, wash and spin dry the rocket.

  2. 2

    Dab meat dry. Heat 1 tablespoon of oil in a frying pan. Fry the lamb in it for about 3 minutes on each side. Season with salt and pepper. Take out, wrap in aluminium foil and leave to rest.

  3. 3

    Preheat the sandwich toaster and coat with a little oil. Spread the toast slices thinly with aioli. Spread the rocket salad on 4 slices. Cut the meat into thin slices and place on top. Cover with 1 slice of toast and press down lightly.

  4. 4

    Grill 2 sandwiches in the sandwich toaster one after the other for 3-5 minutes until golden brown. Cut in half diagonally and serve.

Nutrition Facts

KCAL
450 kcal
CARBS
43 g
FATS
21 g
PROTEINS
19 g