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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.
![Duck-Sandwich-with-Mustard-Aioli Duck Sandwich with Mustard Aioli / www.feedyoursoul2.com](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Cut-open-2-500.jpg?resize=500%2C500)
Duck Sandwich with Mustard Aioli
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.
![](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Angle-500.jpg)
![](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Angle-500.jpg)
- 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!
![Mustard-Aioli-Ingredients Mustard Aioli Ingredients](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Aoli-ingred-500.jpg?resize=500%2C500)
Mustard Aioli Ingredients
Sandwich Ingredients.
![Sandwich-Ingredients Sandwich Ingredients](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Sammy-ingred-500.jpg?resize=500%2C500)
Sandwich Ingredients
Slaw and Ingredients.
![Cole-Slaw-and-Ingredients Cole Slaw and Ingredients](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Slaw-ingred-500.jpg?resize=500%2C500)
Cole Slaw and Ingredients
Reheating Duck in Skillet (skin side down to use that as my fat).
![Grilling-the-Duck-Skin-Side-Down Grilling the Duck Skin Side Down](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Grilled-duck-500.jpg?resize=500%2C500)
Grilling the Duck Skin Side Down
Cheese Melted on Sandwich.
![Melted-Cheese Melted Cheese](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Cheese-and-duck-500.jpg?resize=500%2C500)
Melted Cheese
Mustard Aoli and then Added to Sandwich.
![Mustard-Aioli Mustard Aioli /www.feedyoursoul2.com](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Aoli-500.jpg?resize=500%2C500)
Mustard Aioli
![Mustard-Aoli-Added Mustard Aoli Added](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Aoli-added-500.jpg?resize=500%2C500)
Mustard Aoli Added
Slaw Added.
![Slaw-Added Slaw added](https://i0.wp.com/www.feedyoursoul2.com/wp-content/uploads/2015/01/Slaw-added-5001.jpg?resize=500%2C500)
Slaw Added
Finished Duck Sandwich with Mustard Aoli.
Plated.
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