Ingredients

• 2 lbs. or one small leg of lamb, boned and tied (can be done by your butcher)
• 1 head arugula
• 1 bunch fresh basil, chopped
• 2 medium red onions,
• 1/2 c. mayonnaise
• 2 tbsp. fresh thyme, chopped, divided
• 1 tbsp. fresh oregano, minced
• 3 cloves garlic, minced
• salt and pepper to taste
• 2 tbsp. fresh thyme, chopped
• 1 small bunch green onions, minced
• 1/2 c. dry red wine
• 1/2 c. stock (veal or chicken)
• Focaccio

Directions

Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400 degree oven to an internal temperature of 130 degrees. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine, and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5″ by 5″ squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccio. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.

Ingredients

• 6 hard cooked eggs, sliced
• 12 oz can corned beef, chopped
• 1/4 cup pickle relish
• 1/2 cup Miracle Whip salad dressing
• 2 tsp prepared mustard
• 12 medium sized dinner rolls

Directions

Combine all ingredients. Hollow out buns and brush with butter. Fill buns with mixture. Wrap in foil. Serve cold or heat in 350 degrees for 15 minutes or until hot.

Ingredients

• All-beef hot dog
• Vinegar
• Melted garlic butter
• French bread roll or pistolette
• Ground nutmeg
• Ground paprika

Directions

1. Rinse hot dog with vinegar and dry. Sear hot dog in skillet or over open flame.

2. Spread garlic butter on inside of sliced roll. Sprinkle nutmeg and paprika over the garlic butter. Place seared hot dog in roll. That’s it.

Source: The Advocate – Baton Rouge, La.

Ingredients

• 6 slices (1/2-inch-thick) ciabatta bread
• 1/2 to 3/4 cup chocolate-hazelnut spread (such as Nutella)

Directions

Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.

Ingredients

• 1 pound bologna
• 1 small jar sweet pickles, drain juice reserving some
• maynonnaise
• sweet pickle juice
• 1 sm. onion
• a couple of stalks of celery
• 2 hard boiled eggs

Directions

In a food processor, first pulse the bologna. Put into a large bowl. Then pulsate the onion, celery, and a couple hard boiled eggs. Then add a small jar of sweet pickle relish and mayo. Mix well and serve!