April’s Creative Cooking Crew’s challenge was to make a sandwich using the letters BLT…not the norm; bacon, lettuce and tomato. I decided on going Mediterranean and letting my guest build their own.
This was a fun challenge and I was able to use so many fresh ingredients.
Marinated lamb overnight with yogurt, oregano, red pepper, nutmeg, garlic, cinnamon, mint, salt /pepper, then grilled.
I used equal parts of parsley and mint, 1/3 cup bulgur wheat, tomatoes, cucumbers, scallions, lemon juice,virgin olive oil and my touch, fresh herbs.
Buttermilk-tahini dressing adapted from Kalyn’s Kitchen.
Husband and friend, Ines approved.