2 slices sourdough

Fontina cheese

Leftover lamb shoulder

Leftover green salsa

In a bowl tear your lamb shoulder into small pieces. Add am few
spoons on green salsa (enough to cover when mixed through),
before adding some small cut strips of fontina. On sourdough layer
thin strips of fontina, add you lamb mix, place to side.

Place heavy pan on medium high heat. Add some olive oil and place your sando down. Make sure all your bread coats in the oil. Cook on medium heat with a weight on top. Drizzle olive oil on top bread piece and flip over carefully. Cook hard again in oil and when its a minute or so from being down, sprinkle some water droplets in pan and cover with lid to steam and help get a really melty cheese sando. Remove, half and smash down.