Pressed Chermoula Lamb Sandwiches with Pickled Red Onion

Prepare the pickled onions: Peel and thinly slice 1 red onion. In a small bowl, whisk together 100 ml red wine vinegar, 15 g caster sugar, and 5 g salt until the sugar and salt are fully dissolved. Submerge the sliced onions in the vinegar mixture and set aside to macerate for 10 minutes.

Create the cold-emulsion chermoula: In a food processor, combine 30 g fresh cilantro, 30 g fresh flat-leaf parsley, 3 garlic cloves, 30 ml lemon juice, 2 g ground cumin, 2 g ground coriander, 1 g smoked paprika, and 0.5 g cayenne pepper. Pulse until the herbs and garlic are finely minced. With the motor running, slowly drizzle in 100 ml extra virgin olive oil to form a thick, vibrant green emulsion. Season with salt to taste.

Dress the lamb: In a medium bowl, combine 600 g leftover lamb shoulder, shredded, with 4 tablespoons of the prepared chermoula sauce. Toss thoroughly until the lamb is evenly coated.

Assemble the sandwiches: Slice 3 ciabatta rolls horizontally. Spread the remaining chermoula sauce generously over the cut sides of each roll. Layer the bottom halves with 50 g arugula. Divide the dressed lamb evenly among the rolls, then top with 75 g crumbled feta cheese and the drained pickled red onions. Close the sandwiches with the top halves of the rolls.

Press the sandwiches: Wrap each sandwich tightly in parchment paper, followed by a layer of plastic wrap. Place the wrapped sandwiches on a baking sheet. Place a second baking sheet on top, and weigh it down with heavy objects, such as cast-iron skillets or heavy cans. Transfer to the refrigerator to press for 120 minutes (or overnight).

Pack for travel: Keep the sandwiches tightly wrapped in their parchment and plastic layers. Place them in an insulated lunch bag with an ice pack to maintain freshness until ready to eat. Slice in half through the wrapping just before serving.