2 (5 oz.) boneless lamb loin fillets
Salt and pepper
Herb marinade
1 sweet red pepper
3 to 4 oz. Feta cheese
2 tbsp. virgin olive oil
1/2 tsp. chopped fresh oregano
2 French rolls, split
1/2 sm. red onion, thinly sliced
1/2 lb. baby lettuce
Balsamic vinaigrette

Place lamb fillet flat on board and butterfly with sharp knife. Season to taste with salt and pepper. Rub with herb marinade on both sides. Refrigerate at least 2 hours. Roast red pepper over flame until skin is charred black. Place in plastic bag and allow to steam 5 minutes. Cut pepper in half. Remove seed; peel off skin. Slice pepper in long strips and place in bowl. Add Feta cheese, olive oil, and oregano. Season to taste with salt and pepper. Toss well and set aside. Preheat grill to highest temperature and char lamb fillets. Toast one side of bread. Combine red onion and lettuce. Drizzle with vinaigrette to taste. Place lamb untoasted side of bread and arrange pepper and Feta. Pile over lettuce and cover with remaining bread. Slice in 1/2 and serve.