Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese

From the kitchen of One Perfect Bite...This is a nice sandwich to serve for lunch or a light supper. It is Greek-inspired and packed with the fragrances and heady flavors of the Mediterranean. The meat used in this sandwich is chopped rather than ground and it provides some unexpected texture that helps make the sandwich more interesting. The filling comes together quickly once the meat is chopped, and while it can be served on any type of roll, I like to use pita pockets to help keep the filling in place. This is one of our favorite sandwiches and I think you will enjoy it too. Here is how it's made.


Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 pound uncooked lamb or flatiron steak, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped peppadew peppers
1 bunch scallions, sliced white and tender green (about 1/2 cup)
1 clove garlic, minced
1/4 cup salt-cured or Kalamata olives, chopped
1/4 teaspoon dried oregano
1 teaspoon red wine vinegar
1/2 cup crumbled feta cheese
4 pita pockets or flatbread
2 cups baby arugula

Directions:
1) Place half of lamb or beef in bowl of a food processor. Pulse just until coarsely chopped. Transfer to a bowl and repeat process with remaining cubed meat. Toss with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2) Heat oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add peppers, scallions and garlic and cook until fragrant and softened, about 2 minutes. Add meat and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Stir in olives, oregano and vinegar and cook for 2 minutes longer. Stir in cheese until melted, about 1 minute more. Adjust salt and pepper to taste.
3) Warm pita in microwave for 30 seconds. Split and line with arugula. Spoon filling into pockets and serve immediately. Yield: 4 servings.







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