Meat in the sandwich

By Beau Cook - Photography by Leon Schoots

After a hearty lunch or a lighter dinner on these warmer nights? A traditional Aussie meat makes the ideal filling for the humble sandwich.

LAMB MEATBALL SANDWICH

Serves 4

Meatballs ingredients: • 500g lamb mince • 1 free-range egg • 20g (1/3 cup) finely grated parmesan cheese • 1/3 cup flat leaf parsley, roughly chopped • 1/3 cup coarse breadcrumbs • ½ tsp. sea salt flakes • ½ tsp. cracked pepper

Sauce ingredients: • 2 tbl. olive oil • 2 cloves garlic, finely chopped • ½ tsp. chilli flakes • 500ml passata • 1 tsp. raw sugar

To serve: • 1 long baguette, cut into four • Fresh rocket and parmesan cheese Method: 1. Place all meatball ingredients into a large bowl and mix with your hand until well combined. Form mix into 16 small balls and set aside. 2. In a large non-stick frying pan, heat olive oil over a medium heat then fry meatballs for 8 minutes, turning occasionally until brown on all sides. 3. Remove balls from pan and set aside. 4. Add garlic and chilli to pan and sauté for 2 minutes, then add passata, sugar and meatballs. Simmer for 20 minutes or until sauce has thickened slightly. Stir occasionally. 5. To serve, butterfly each portion of baguette and toast the open side in a griddle pan. Fill each with rocket, meatballs and top with parmesan.