I am such a sandwich guy. If I think why, I remember my father making me sandwiches for school when I was a kid. He took such care to make sure the sandwich was packed and carefully aligned. Those sandwiches were almost always made from last night’s leftover main course.
I feel, now, that I do the same thing. I love to use my leftover main course. I usually make sure to buy a greater amount than I need just so I will have plenty to make sandwiches. With planning, it enables one to maximize the use and parts of the main dish – the duck in this case. If you so my post earlier this week, you know I made a Duck Beet Risotto.
I reserved the duck breasts for use in this sandwich. The breast was easy to slice and sized well to use in this sandwich. I paired the duck with Manchego cheese and a mustard aioli.
- 1 Duck Breast, sliced
- 1 slice of Red and Green Cabbage
- 4 slices Manchego Cheese
- 1 Bread Roll
- 1/4 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 1 - 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons lemon juice
- 1 - 2 teaspoons celery salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon black pepper
- Mix the spices and the wet ingredients.
- Drop in the sliced cabbage and mix around. Set aside.
- Whisk together all the ingredients and set aside.
- Begin by grilling the duck breast skin side down on medium high heat in a skillet.
- Cook for maybe 2 minutes per side. Remove from pan.
- Add the bread, crust side down, into the fat that rendered in the skillet.
- Using a sandwich press, push down on the top of the bread pieces to flatten and to get a crispness.
- Place bread on a baking tray and top one half of the sandwich with cheese.
- Place in a 325 degree oven for 2 minutes until the cheese melts.
- Next, generously spread the mustard Aoli over the cheese.
- Add as much slaw as you like.
- Add the duck breast and close the sandwich.
- Serve and enjoy!
Slaw and Ingredients.
Reheating Duck in Skillet (skin side down to use that as my fat).
Cheese Melted on Sandwich.
Mustard Aoli and then Added to Sandwich.
Finished Duck Sandwich with Mustard Aoli.