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Roasted Lamb Sandwich With Mint Pesto And Wisconsin Burrata Cheese


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1/2 cup packed fresh mint leaves

1/4 cup parsley

3/8 cup olive oil, divided

2 tablespoons freshly squeezed lemon juice

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon dried crushed red pepper

1/4 cup olive oil, divided

2 onions, halved, sliced

1 medium eggplant, cut in 1/2-inch slices

1/4 teaspoon salt

4 5-inch sandwich rolls (crisp crust with soft inside), split

1/2 cup Wisconsin mascarpone cheese

12 ounces thinly sliced roast lamb sirloin

1/2 cup mint leaves

8 ounces burrata Cheese, sliced

1 cup mache

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