Instructions: In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.

For the Dijon-Sambal Aioli: In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.

*The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may have been contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." For the Spicy Potato Chips: Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.

For Plating: Slice sandwich in half. Plate with chips and garnish with pickles.

This recipe yields 4 servings.

Suggested Wine: Ravenswood Wood Road Belloni Zinfandel 1995

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