Serving Size: 4
1/2 cup packed fresh mint leaves
1/4 cup parsley
3/8 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup olive oil, divided
2 onions, halved, sliced
1 medium eggplant, cut in 1/2-inch slices
1/4 teaspoon salt
4 5-inch sandwich rolls (crisp crust with soft inside), split
1/2 cup Wisconsin Mascarpone Cheese
12 ounces thinly sliced roast lamb sirloin
1/2 cup mint leaves
8 ounces Wisconsin Burrata Cheese, sliced
1 cup mache
Make pesto: In food processor, combine 1 cup mint leaves, the parsley, 3/8 cup olive oil, lemon juice, garlic, salt and red pepper. Process until smooth. Set aside.
In large skillet, cook onions in 2 tablespoons olive oil over medium heat until golden brown and tender.
Preheat oven to 400°F. Brush eggplant slices with remaining 2 tablespoons of olive oil; sprinkle with 1/4 teaspoon salt. Place on baking sheet. Bake 10 minutes. Turn over; bake an additional 5 minutes or until tender.
Spread mint pesto generously on cut sides of rolls. Spread bottoms with Mascarpone. Top with lamb slices, eggplant, onions, mint leaves, Burrata and mache.