It got me inspired (thanks to GC) to make a sandwich while I participated in teleconferences while working from home on a Sunday.
I still had some leftover pâté, blue cheese, and sourdough bread and I thought with a bit of extra lubrication (again thanks GC 😉) from Lurpak butter on the inside and using mayonnaise as a browning agent on the outside I’d make a fabulous sandwich.
The great thing about weekend cooking is the leftover meat which can be used cold from the refrigerator as a source of protein for lunch.
If you’re eschewing excessive carbohydrates in the form of bread, noodles, pasta, and rice; then a little bit of meat is a good way to keep hunger at bay.
Leftover lamb shoulder with blue cheese on Cos lettuce with dates drizzled with truffle honey
Rollup of lettuce, lamb, cheese, dates, and honey
Leftover slice of lamb shoulder meat
Cos lettuce leaf
Wash a leaf of lettuce.
Dry the leaf by flicking it so you get water all over the place.
Lay the slice of lamb shoulder meat on the lettuce leaf.
Put some crumbly blue cheese on the meat and flatten it with your thumb to try to spread it out a bit (make sure you have clean hands and under your fingernails, you don’t want anything nasty getting on your food after you’ve been scratching about…).
Press some chopped dates into the blue cheese.
Drizzle some truffle honey over the meat and cheese and dates.
Roll up and eat.
Today is a public holiday and I’m working from home. The modern availability of broadband Internet is great. I can participate in international teleconferences and do other work without having to be in the office (and wear shoes).
It’s Monday so there will be salmon for tea while for breakfast I splurged and had two steamed eggs rather than one with my wilted spinach and melted cheese.