Greek Submarine Sandwich

• 1 None medium red onion, halved
• 1 1/4 lbs ground lamb
• 1/3 cup mint, finely chopped
• 1/2 tsp cumin
• 2 tbsp tomato sauce
• 1 tbsp vegetable or olive oil
• 1/2 cup hummus
• 1/3 cup sour cream
• 1 None baguette, cut crosswise into 4
• 2 cups baby spinach leaves
• 1 None medium tomato, sliced
• 1 None lebanese cucumber, halved lengthwise, sliced thinly
• 3.5 oz feta, thinly sliced

1. Finely chop half the onion. Thinly slice remaining onion and set aside. Combine lamb, chopped onion, mint, cumin and tomato sauce in a medium bowl. Shape into 12 meatballs. Place on a plate. Cover with plastic wrap; chill 30 mins.
2. Heat oil in a large frying pan over moderate heat. Cook and turn meatballs 2-3 mins, or until cooked.
3. In a medium bowl, whisk hummus with sour cream. Season to taste. Split bread part way through. Fill with spinach, tomato, cucumber, sliced onion, meatballs, feta and hummus mixture. Serve immediately.

red onion, ground lamb, mint, cumin, tomato sauce, vegetable, sour cream, baguette, baby spinach, tomato, lebanese cucumber, feta

Taken from recipes-plus.com/api/v2.0/recipes/24899 (may not work)