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LLT Club Sandwich

LLT Club Sandwich

From: Vice president/corporate chef Edward Leonard, Le Cordon Bleu Schools in North America. Yield: 6 servings.

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 American Lamb tenderloin cutlets, about 3 oz. each

1 cup flour

4 eggs, beaten

as needed, seasoned bread crumbs

⅓ cup olive oil

1-2 tomatoes, sliced

3 Tbsp. extra virgin olive oil

to taste, kosher salt and pepper


1 cup mayonnaise

2 tsp. Dijon-style mustard

1 tsp. finely minced mint

2 cooked eggs, finely chopped

18 slices artisan white bread, toasted

1 head Bibb lettuce

Season blade chops with salt and pepper. Heat a heavy-bottomed pan. Add oil and butter; pan-fry chops 1-2 minutes on each side until golden brown. Reserve. Dredge tenderloin cutlets in flour, eggs and crumbs. Heat oil in a pan; pan fry cutlets until golden brown on each side. Reserve.

Season tomato slices with olive oil, salt and pepper.

For dressing: Mix mayonnaise, mustard, mint and eggs.

To serve: Lay out bread slices; spread dressing on one side of each. On 6 slices, place lettuce and tomato slices. Add cutlet. Top with another bread slice, lettuce, tomato slice and lamb chop. Place last slice of bread on top. Insert sandwich picks; cut sandwich into quarters.

TAGS: Food & Drink