Italian lamb sandwich

Italian lamb sandwich

Tonight was one of those nights where a family meal just wasn't in the cards. Wife had a work dinner and kids had lessons in the evening, so there was no opportunity to cook anything. Therefore, I took this opportunity to do a little recipe testing.  

In my previous post, I wrote about the roasted leg of lamb I made for Sunday night dinner. Well, that 4-pound roast didn't look all that imposing but it sure yielded quite a bit of leftover meat. So, I had been thinking about what to do with this leftover lamb and it hit me! A sandwich inspired by one of the all-time greats, able to go toe-to-toe with sandwiches far and wide, the one, the only, the vaunted Italian Beef. If you know me, then you know how much I love this sandwich. And honestly, I could probably write paragraphs about this classic Chicago sandwich but I'll spare you.

I also had another motive to make this sandwich. My sister-in-law and her husband have a friend who makes his own giardiniera. A KEY component of a proper Italian beef. Again, one could go on and on about the virtues of giardiniera but I won't. I've been dying to try it but it's been sitting in the pantry. It was time to unleash its spicy, briny, awesomeness! What is giardiniera? It's basically a spicy relish of vegetables with vinegar and olive oil. There are lots of variations and people are very opinionated about what is the best. 

What's the best use of leftovers that you've had?


So there's not really a recipe for this. I used my leftover roasted


that was sliced thinly, the

pan gravy


chicken stock


worcestershire sauce

, a couple of







  1. In a pot, I combined my left over gravy, about a cup of chicken stock, a tablespoon of worcestershire, 2 garlic cloves, salt & pepper and brought it to a simmer. I added a little water too. You have to taste it to make sure it's well-seasoned. And the consistency should like broth. 
  2. Slice your lamb as thinly as possible. I had already cut my roast into slices, so my slices weren't as thin as I would have liked.
  3. Once your "juice" comes to a simmer, add the meat and warm up for a couple of minutes.
  4. Open up your roll and stuff as much of the meat as possible into it. Don't worry about shaking off the juice from the meat, let it drip into the roll.
  5. Apply a generous helping of your giardiniera on top. 
  6. Spoon some more of the gravy over the top. If you like it "juicy," then you dunk the entire sandwich in the gravy. You probably want to dunk before applying the giardiniera.
  7. Eat.

NOTE: If you've never had a

proper Italian beef

, it's really more than the sum of its parts. It really is one of the greatest sandwiches ever. Ever.