Chris Bianco's Lamb Sandwich Recipe

Chris Bianco's Lamb Sandwich Recipe
This recipe appears in:
This Week in Recipes

Click me bigger » [Photograph: Adam Kuban]


Ed Levine, consulting his recipe writ large. Tour the SE office in this slideshow » [Photograph: Katie Quinn]

In the slideshow tour of Serious Eats HQ, Katie Quinn shot a picture of Ed Levine under a handwritten recipe for a lamb sandwich from Phoenix chef Chris Bianco (Pane Bianco, Pizzeria Bianco).

That prompted 13tracker to ask: "Can we get the lamb sandwich recipe? Or at the least, more and better close ups of it (wink wink, nudge nudge) — please?"

At Serious Eats, your wish* is our command. So here you are, 13tracker — and everyone else who wished for it. Click the image above for a larger version.


  • Chris Bianco had sent Ed the ingredients for this sandwich via FedEx. The lamb came cooked in a resealable zippered bag, along with containers filled with sauce, cabbage, cole slaw, Corno di Toro peppers, red onion, and Italian parsley. It's been about two years since, and Ed didn't measure the portions, so use this more as a template than a recipe recipe.


  1. 1.

    Yo, Brother Ed, Preheat oven 450°F. Warm focaccia just till not spongey. Then split focaccia. Heat lamb. (Kind of like space food!)Cabbage, Corno di Toro peppers, Red onion, Parsley, Focaccia: warm. Slaw: cool. Lamb: warm. Lamb will be extra juicy. Use extra juice for a nice pasta.

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