The Dinner Project

Save the leftovers from dinner and turn them into this awesome sandwich for lunch.


  • 8 thick slices wholemeal sourdough bread

  • 1 tub Light cream cheese spread

  • 1 small red oak lettuce, trimmed, leaves separated 

  • 400g left cooked butterflied lamb, thinly sliced

  • 2 vine-ripened trussed tomatoes, thinly sliced

  • 1 large Lebanese cucumber, thinly sliced

  • 1 cup alfalfa sprouts


  • 1.

    Spread cream cheese evenly over one slice of bread. Evenly layer each half with lettuce, lamb, tomato, cucumber and sprouts; season to taste.

  • 2.

    Top each sandwich with remaining slice of bread and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1525kj
  • Fat Total 85g
  • Saturated Fat 42g
  • Protein 39g
  • Carbohydrate 150g
  • Sugar 16g
  • Sodium 1815mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • This is a simple and affective way to utilise your left over lamb. Use your favourite combinations to make the perfect sandwich.
  • Substitute cream cheese spread with firm ricotta or your favourite cheese.

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