Lamb And Pesto Focaccia
400g lamb fillets
20cm-square piece focaccia
1/4 cup (65g) basil pesto 1/2 cup (50g) shaved parmesan cheese
1/4 cup (35g) drained sliced sun-dried tomatoes
Cook lamb on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired. Stand lamb, covered, 5 minutes before slicing thickly.
Preheat sandwich press. Cut focaccia in half crossways, then in half horizontally. Spread pesto over bases of focaccia, top with lamb, cheese, tomato and remaining focaccia. Place focaccia in sandwich press about 5 minutes or until cheese melts and focaccia is heated through.
Slice focaccia diagonally to serve.
Per serving 32.9g fat; 3185kJ (761 cal)