The Cook In The Family: sandwiches

Showing posts with label sandwiches. Show all posts

Showing posts with label sandwiches. Show all posts

Friday, April 13, 2012

Chocolate Panini

Ingredients:
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1 1/2 T whipped sweet butter, softened
8 slices of Brother Juniper's Struan bread
3 T bittersweet or semisweet chocolate chips

Optional: 2 T chopped toasted hazelnuts

Preparing the panini:
Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

Place the sandwiches in a panini press and grill at medium-high for 1 to 2 minutes or until nicely browned and the chocolate is barely melted.

Fig and Goat Cheese Panini

Ingredients:
2 slices walnut or multigrain bread
3 ounces soft mild goat cheese, like Laura Chenel
3 T fig preserves
1/4 teaspoon freshly ground black pepper
2 teaspoons aged balsamic vinegar
1 teaspoon olive oil

Preparing the panini:
Spread cheese on both slices of bread. Top one slice with preserves, pepper, and balsamic. Lightly oil outside of bread.

Place in panini press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.

Grilled Cheese, Ham and Jam Panini

Ingredients:
brioche bread slices
ham, thinly sliced
gruyere, thinly sliced
1/2 cup strawberry jam, with 2 T red wine mixed in
whipped sweet butter, softened to room temperature

Preparing the panini:
Lightly spread one side of brioche slices with the softened butter. Spread the red-wine strawberry jam on the other side of brioche slices. Layer ham and cheese on one slice of the brioche (jam side) and place the other slice of brioche on top, buttered side up. Grill until gruyere melts, about 2 minutes each side.

Chocolate Parmesan Panini

Ingredients:
2 slices country bread or artisanal bread, like ciabatta
2 ounces dark chocolate (64%), coarsely chopped
6 thinly shaved slices parmesan cheese
cooking oil spray

Preparing the panini:
Layer one slice of bread with the chocolate and then with parmesan cheese and top with second slice of bread. Microwave for 30 seconds.

Heat a panini press, grill pan or skillet. Spray the surface and the outside of the bread with cooking oil spray. Grill until bread is golden brown and chocolate and cheese are oozing.

Saturday, March 31, 2012

Pork Belly Bao

Ingredients for the pork belly:
1 1/2 pounds fresh pork belly, with skin
1 T peanut oil
1 T dark soy sauce

* * * * * *

Ingredients for the sauce:
1/2 cup vegetable stock
4 T light soy sauce
1 heaping T brown sugar
1 T Shaohsing rice wine
1 T peanut oil
1-inch fresh ginger, peeled and grated
1 T Sichuan peppercorns
2 star anise
1 T cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping T brown sugar

10 to 12 Chinese bao buns

2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped

* * * * * *

Ingredients for the pickle:
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 T sugar

Preparing the pork belly:
Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.

Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.

* * * * * * *

Preparing the sauce:
In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.

Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.

Remove the pork from the steamer and transfer all of the juices from the pork into a small wo k or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.

In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.

Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, the ucumber and shallot pickle, scallions and fresh cilantro.

* * * * * *

Preparing the pickle:
Put the cucumbers and shallots in a medium bowl.

In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.

Serves 4 to 6

Monday, January 9, 2012

Cemitas

Ingredients:
a few papalo leaves (can be found at most Mexican markets) or cilantro
chipotles in adobo
a ripe avocado cut in slices
savory Mexican meat such as chile marinated pork or carnitas or tinga
Mexican Oaxacan string cheese cheese (can substitute mozzarella if you can’t find it), shredded
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced

* * * * *

Ingredients for chile-marinated pork:
6 dried guajillo chiles (1 1/2 ounces)
1 dried ancho chile (1/2 ounces)
4 thin (1/2-inch) rib pork chops (1 pound total), bones discarded
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2- by 1/4-inch) piece cinnamon stick
2 T cider vinegar
2 large garlic cloves, quartered
1 teaspoon dried oregano (preferably Mexican), crumbled
1 teaspoon salt
2 to 3 T vegetable oil

Preparing the chile-marinated pork:
Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.

Heat a dry 10-inch to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.

Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.

Flatten pork while chiles soak. Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.

Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.

Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.

* * * * * *

Preparing the cemitas:
Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.

Lay the avocado quarters on each half of bread. Season with salt and pepper.

Pile high the meat, cheese, tomatoes, onions, chipotles and papalo on one half of bread, place the other half on top.

Cemitas Roll

Use rolls the same day they're made. They freeze well, too.

Ingredients:
2 cups (9 ounces) flour
1 teaspoon of salt
2 T white granulated sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 T milk
1 T water
1/4 cup of sesame seeds

Preparing the dough:
Mix all the dry ingredients together. Whisk the eggs together with the oil. Heat the buttermilk on low until it’s warm (110 degrees). Do not let it come to a boil.

Stir buttermilk, eggs and oil into the dry ingredients. Mix until the liquid is incorporated and then let it rest for 15 minutes.

After it’s rested, knead the dough on a floured surface until it’s smooth, but sticky.

Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.

Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.

To shape the rolls, take each ball and then flatten it so it looks like a disc.

Place each roll a few inches apart on a parchment-lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.

Preheat the oven to 400 degrees F.

When rolls have risen, mix the milk and water and brush the top of each roll with the wash. Sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.

Wednesday, December 28, 2011

Thai Pork Tacos

These can also be made with arepas in place of the tortillas.

Ingredients for the pico de gallo:
4 tomatoes, finely chopped
4 to 6 jalapenos, minced
1 onion, finely chopped
corn tortillas, for serving
fresh cilantro leaves, for serving

* * * * * *

Ingredients for the slaw:
6 cups shredded cabbage
1 cup mayonnaise
1 T agave syrup
1 T mirin

* * * * * *

Ingredients for the pork:
2 pounds pork shoulder
14-ounce can coconut milk
3 T Thai red chili paste
1 T grated ginger
2 teaspoons salt
8 kaffir lime leaves
6 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch pieces (light part only)

Preparing the pork:
Preheat the oven to 300 degrees F.

Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.

* * * * * * *

Preparing the slaw:
Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.

* * * * * * *

Preparing the pico de gallo:
Mix the tomatoes, jalapenos and onions together.

Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.

Serves 6

Ham And Cheddar Biscuit Sandwiches With Tomato Preserves

This recipe calls for only 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.

Ingredients:
Tomato Jam
3/4 cup grated Cheddar
1/4 pound thinly sliced cooked country ham, such as Smithfield

* * * * * * *

Ingredients for the tomato jam:
1/4 cup extra virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
leaves from 2 rosemary sprigs, finely chopped
a pinch of red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for the biscuits:
5 cups all purpose flour, plus more for dusting
2 T plus 2 teaspoons baking powder
2 T sugar
1 T salt
1/2 cup plus 2 T vegetable shortening
8 T unsalted butter, cut into small pieces
2 cups buttermilk

Preparing the tomato jam:
Heat 2 tablespoons of oil in a heavy bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

* * * * * *

Preparing the biscuits:
Preheat the oven to 375 degrees F.

Sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. Don't over mix.

Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3-inch to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly.

* * * * * * *

Assembling the sandwiches:
Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of tomato jam each.

Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.

Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.

Serves 6

Saturday, November 26, 2011

Pork And Teleme Panini

Ingredients:
8 slices Italian bread
1 pound ham or pork, sliced
1 pound teleme cheese
1/2 cup Dijon mustard
1 cup roasted peppers

Preparing the panini:
Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the smoked ham, then the teleme cheese, distributing it evenly. Top each with a second slice of bread, buttered side up.

Heat a panini pan/sandwich griller until hot. Heat the sandwich in the griller, with a weight on top to keep as flat as possible. Cook until nicely browned, 2 to 3 minutes.

Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

Makes 4 paninis

Chocolate Brie Panini

Ingredients:
12 slices sourdough bread
1/3 cup extra virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag of semisweet chocolate chips
1/3 cup fresh basil leaves, chiffonaded

Preparing the panini:
Preheat the panini grill.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6

Mozzarella and Olive Tapenade Panini

Ingredients:
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
olive tapenade
mozzarella cheese, sliced thin
softened butter

* * * * *

Ingredients for tapenade:
3 anchovies
1 clove garlic, minced
1 T fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra virgin olive oil, plus additional as needed

Preparing the tapenade:
Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

* * * * * *

Preparing the panini:
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.

Makes 4 to 6 paninis

Friday, October 28, 2011

Lobster Quesadillas

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or olive oil

Preparing the quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

Wednesday, October 26, 2011

Baked Salami, Another Way

Ingredients:
1 Hebrew National salami
1/2 jar orange marmalade
1/2 jar apricot preserves
2 T honey dijon mustard

Preparing the baked salami:
Make diagonal cuts every 1/4 to 1/2-inch without cutting through the salami. Cover the salami and down into the cuts with a mixture of the mustard and preserves and marmalade. Bake at 350 degrees F for about an hour. The top of the salami should be caramelized.

Baked Salami

Ingredients:
1 large Hebrew National salami
1 1/2 cups honey mustard
1 1/2 cups apricot or peach jam

Preparing the baked salami:

Preheat oven to 275 degrees F.

In a small sauce pan, over medium heat, combine mustard and jam. Stir constantly until mixture is well combines and bubbly. Place salami on wire rack on a cookie sheet. Make diagonal slits every half-inch in the top of the salami to let the fat drip out and marinade drip in during baking. Brush mustard mixture onto salami. Bake for 4-5 hours, basting every 45 minutes to an hour.

Slice and serve with crackers and mustard on the side.

Sunday, October 16, 2011

Grilled Cheese Sandwiches and Tomato Soup

Ingredients for the tomato soup:
1 (28-ounce) can crushed tomatoes
2 T extra virgin basil olive oil
3 T finely diced shallots
2 garlic cloves, finely diced
2 T finely chopped thyme leaves
2 T finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
salt
sugar, to taste
1 T chiffonnade basil, for garnish

* * * * * * *

Ingredients for the sandwich:
1 stick unsalted butter, softened
1 T grated parmigiano-reggiano
1 T Dijon mustard, plus 4 T
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried

Preparing the soup:
Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil.

Serves 4

* * * * * *

Preparing the sandwiches:
Combine butter, parmigiano-reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted.

Serves 4

Sunday, October 2, 2011

Grilled Cheese Sandwiches

Ingredients:
2 T olive oil
3 large onions, sliced
salt and pepper
8 thick slices bread
1/4 cup butter, room temperature
2 cups grated aged cheddar

Preparing the grilled cheese sandwiches:
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.

Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.

Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.

Serves 4

Monday, September 26, 2011

Butternut Squash Soup with Cheese Crostini

Ingredients for the soup:
2 T butter, at room temperature
2 T extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for the crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
extra virgin olive oil, for drizzling
2 T chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
kosher salt

Preparing the soup:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

Ladle the soup into bowls and garnish with the cheese crostini.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Serves 4 to 6

Tuesday, July 12, 2011

Curried Chicken Sandwiches

Ingredients
1/2 cup flaked coconut
1/2 cup chopped almonds
1 (8-ounce) package cream cheese, softened
2 tablespoons orange marmalade
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked chicken
12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
3 T diced green onions

Preparing the sandwiches:
Bake coconut and almonds in shallow baking pans at 350 degrees F, stirring occasionally, 5 to 10 minutes or until toasted.

Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Makes 36 sandwiches

Sunday, June 19, 2011

Lamb With Pistachios Kofta Kebab-Wraps

Ingredients:
1 pound trimmed shoulder or neck filet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handsful of mixed salad leaves (romaine, endive and arugula, washed, spun dry and shredded)
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flatleaf parsley, rough chopped
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping T plain yogurt

Preparing the kebabs:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and olive oil.

Serves 4

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