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Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's Special Hot Sanga

Posted by: Bob Hart | 9 June, 2011 - 10:31 AM

Melbourne's cafes are making history with the quality, and excellence, of the serious, hot sandwiches they are offering these days.

BLTs, or even BLATs (bacon, lettuce, avocado and tomato) are everywhere, as are hot-smoked fresh salmon and, especially, hot pork belly sandwiches. All are wonderful

But I have invented my own hot meat sandwich, and it is cheap, opulent and delicious. I call it my chilli HLNS - hot lamb neck sanger with chilli mayo.

To make it, visit a decent butcher and ask for a lamb neck and, if he hasn't got one, or has boned his lamb necks to make mince, get him to order a few in for you. Then, ask him to split one (or more) on his saw, lengthways, along the marrow bone. He will know what you want. And if not, change butchers.

Now, gently braise both halves of a seasoned lamb neck, bone in, with half a carrot and half a red onion, both chopped, six cloves of garlic, flattened and peeled, and a cup of white wine. Cook it, covered, on top of the stove or in the oven, adding water to just cover.

When the meat is very tender (about two hours), lift the two neck pieces from the liquid and let them cool slightly. Skim the fat off the braising liquid and reduce the rest to use as a sauce.

Now debone the lamb, carefully, from the top, and press the two pieces between two trays or plates. Let them cool and set, and then, when you are ready to make your sanger, crisp and warm them, in a splash of EV olive oil, in a very hot pan or on a gas barbecue grill.

Now, lightly grill, on both sides, a couple of large bread rolls - ciabatta rolls are ideal, and Phillippa's ciabatta loaves, cut in two and split, are perfect. But even a hamburger roll works.

Spread the insides of the warm rolls with chipotle mayo (discussed elsewhere on this site, but made by stirring chopped chipotle chilli in adobo into Best Foods mayo and adding a splodge of sour cream), place one of the two pieces of the neck on the base of each roll, brush with a little of the braising liquid, top with thin rings of crisp salad onion and replace the top.

It didn't cost much, but it is just about as opulent as a sandwich can be. And absolutely deicious, especially on a cold day. Give it a try.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.