Chilean Lamb Sandwich with Sheep Cheese — Homemade Sándwich de Cordero Recipe

Versión en Español

Chilean lamb sandwich with sheep cheese is marinated leg of lamb braised with vegetables, white wine, and broth until tender, chopped across the grain, topped with melted sheep cheese and sautéed onion, and served in warm pan amasado. It takes about 12 hours of marinating and preparation and 90 minutes of cooking, and serves 4.

It is a southern Chilean favorite that takes time, but the effort is more than worth it.

How to Make a Lamb and Cheese Sandwich?

The lamb is marinated overnight with garlic, oregano, thyme, rosemary, pepper, and olive oil, browned, and braised with onion, carrot, celery, white wine, and water or broth. The tender meat is chopped finely, heated with slices of sheep cheese until melted, and stacked in pan amasado with sautéed onion.

Nutritional Information

Each lamb sandwich contains approximately 650 kcal, 40 g of protein, 30 g of fat, 90 mg of cholesterol, 50 g of carbohydrates, 8 g of sugars, 3 g of fiber, and 1,000 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Lamb Sandwich Recipe

Preparation: 12 hours (including marinating)
Cooking: 90 minutes
Servings: 4

Ingredients

• 600 g of boneless leg of lamb
• 500 ml (2 cups) of water or beef broth
• 300 ml (1¼ cups) of white wine
• 200 g of sheep cheese
• 4 pan amasado buns
• 2 large onions
• 2 garlic cloves
• 1 carrot, chopped
• 1 celery stalk, chopped
• Fresh oregano
• Fresh thyme
• Fresh rosemary
• Olive oil
• Fine salt
• Black pepper

Instructions

1. Marinate the lamb in a baking dish with the garlic, a teaspoon of pepper, and oregano, thyme, and rosemary to taste. Drizzle with olive oil, cover with plastic wrap, and refrigerate for at least 12 hours.

2. In a medium pot over high heat, add a splash of olive oil, add the meat (reserving the marinade), and brown it for a couple of minutes on each side. Remove the meat and, in the same pot, add half an onion cut roughly, the carrot, the celery, and the reserved marinade.

3. Return the lamb to the pot, deglaze with the white wine, and reduce by half. Add the water or broth, season with salt, and cook covered for 90 minutes or until very tender. Remove from the heat, chop the meat into pieces of about ½ cm against the grain, and keep it warm in the cooking liquid.

4. Split the buns and warm them in the oven for a few minutes. In a medium skillet, sauté the rest of the onion, sliced, with salt over low heat until soft and golden. Keep warm.

5. Divide the meat into four portions and heat them in a skillet, laying slices of sheep cheese on top. Cover the pan so the cheese melts. Lift each portion with a spatula onto the bottom of a bun, top with a spoonful of sautéed onion, close the sandwich, and serve right away.

Additional Tips

Chop against the grain

Cutting the braised meat into small pieces against the grain shortens the fibers and makes the sandwich easy to bite.

Melt the cheese covered

Covering the pan creates steam that melts the sheep cheese evenly without it separating.

Toast the bread

Warming the bread in the oven creates a light crust that keeps the juices from soaking it. Drain the meat slightly before assembling.

Frequently Asked Questions (FAQs)

1. Which lamb cut is best if I do not have leg?

Shoulder is an excellent alternative, with a similar balance of fat and collagen that keeps the meat juicy after 90 minutes of braising.

2. Can I use cow’s milk cheese instead of sheep cheese?

Yes, but you lose some of the character of the recipe. Sheep cheese has a tang and aroma that pair perfectly with the herb marinated lamb.

3. How do I keep the bread from getting soggy?

Warm the bread in the oven before assembling and drain the meat a little before placing it on the bread.

4. Why white wine and not red?

White wine adds a cleaner, citrusy acidity that highlights the fresh herbs without darkening or masking the delicate flavor of young lamb.

Lamb in Chile

Lamb is the iconic meat of Chilean Patagonia and the south, roasted on a stake for celebrations and braised in home kitchens. This sandwich turns tender braised lamb into a hearty, shareable meal.

Benefits of Lamb

Lamb is a rich source of high quality protein, with about 16 to 29 g per 100 g of meat, and it provides iron, zinc, and B vitamins.

Did You Know?

Sheep were among the first animals domesticated, around 10,000 years ago in the Middle East, and sheep’s milk cheeses are some of the oldest cheeses made by humans.

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• Chilean Diplomático Sandwich Recipe
• Chilean Pernil and Avocado Sandwich Recipe
• Chilean Lamb and Pea Stew Recipe
• Homemade Pan Amasado Recipe