Lamb Philly Dip Recipe
Thinly – sliced leg of American lamb, Swiss cheese, mushrooms, mayo, and balsamic vinaigrette dressing on a hoagie roll
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Ingredients
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Sandwich
Mayonnaise-Balsamic Dressing
Finishing & Optional
Method
Mayonnaise-Balsamic Dressing
- 1
Make the dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 minced garlic clove and 1 tsp honey (if using). Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired. Set aside in refrigerator while you prepare the rest.
Sandwich
- 2
Sear the mushrooms
Heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter. When butter foams, add the 8 oz sliced mushrooms in a single layer. Let them brown without stirring for 2 minutes, then stir and cook another 3–4 minutes until deeply browned and any liquid has evaporated. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer mushrooms to a plate.
- 3
Warm the lamb
If the thinly sliced leg of lamb is cold, use the same skillet over medium heat. Add the lamb in an even layer and warm for 1–2 minutes per side until just heated through — avoid overcooking to keep it tender. Season lightly with remaining 3/4 tsp salt and 3/8 tsp black pepper (adjust to taste). Remove and keep warm with the mushrooms.
- 4
Assemble and melt cheese
Preheat the broiler (or oven to 425°F/220°C). Split the 4 hoagie rolls and place cut side up on a baking sheet. Spread about 1 to 1 1/2 tbsp of the prepared mayonnaise-balsamic dressing on each bottom half (reserve some for topping). Divide the warmed lamb evenly among the rolls, top lamb with the sautéed mushrooms, then place 2 slices of Swiss cheese over each sandwich. Broil 2–3 inches from the element for 1–2 minutes, watching closely, until cheese melts and edges just bubble. Alternatively, bake at 425°F for 4–6 minutes.
- 5
Finish and serve
Remove from oven. Spoon remaining dressing over the top halves of the rolls or drizzle over the fillings as desired. Sprinkle 2 tbsp chopped parsley evenly over the sandwiches and add a pinch (1/4 tsp) red pepper flakes to each if desired. Close the sandwiches, slice in half, and serve immediately while hot.