For Pickled Red Onion

1/2 Cup Apple cider vinegar
1 tablespoon sugar
1 1/2 tablespoon salt
1 cup of warm water
1 red onion, thinly sliced

For Pickled Red Onion

2 Slices of Gallagher’s bakehouse Rustic White Bread
A dollop of Humous
Sliced cooked potatoes
A handful of Pomegranate Seeds
A handful of Crispy Onions
Mixed Baby Leaf Lettuce
Salt & Pepper to season
Drizzle of Olive Oil to serve

Duration: 15 mins

Preparation for the Pickled red onion

This recipe is about getting all the elements made up and ready to go so that you simply pile them up on your sandwich

  • Whisk first the sugar, vinegar and salt and 1 cup of warm water in a small bowl until sugar and salt dissolve.
  • Place the sliced red onions in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.  DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using

Preparation for the Ultimate leftover Lamb Sandwich

  • Grill your 2 slices of lamb to gently warm-up
  • Smear a slice of Gallaghers bakehouse rustic white sourdough bread with a dollop of houmous.
  • Slice your cooked potato and layer on top and then add your warmed lamb on top
  • Sprinkle with your lettuce leaves, crispy onions, and pomegranate.
  • Sprinkle your lettuce leaves, crispy onions, and pomegranates on top Season with salt and pepper and a drizzle of olive oil to serve.
  • Serve and Enjoy
Product used: Multigrain Loaf
Product used: Multigrain Loaf