Are you hungry? and you need a break from a daily traditional deli fare and searching for a right recipe to satisfy your appetite sandwich is one of the easiest and quickest food for Sunday meals because of its accessibility. Before we get started, it’s worth noting that we are using here leftover lamb to save money and food .In essence, some of the leftover roasted lamb might get dry and you refuse to use the leftovers here is the simple recipe to treat your leftover lamb or any meat like pork or turkey by putting these pieces of meat into a sandwich with a rich sauce is the perfect solution. Concluding this with if you’ve got leftovers and don’t know what to do, reuse the leftovers in a sandwich! lamb being such a chunky type of meat is often thought of as nutritious and healthy full of proteins. It is low on sodium, make you feel energized. Now do you believe me that lamb supports a healthy diet? These sandwiches satisfies your appetite that you can out do lunch. Roasted lamb is actually something which make these sandwiches special. So let’s start and don’t forget to pull your aprons on.
Ingredients
2 tablespoons mayonnaise
2 tablespoons store-bought or homemade black olive tapenade
2 anchovy filets, minced (about 1 tablespoon)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint or parsley leaves
4 slices hearty bread
3 ounces watercress
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper
8 to 12 oz. of cooked frozen lamb leg (see note)
3 ounces shaved caciocavallo or pecorino cheese
Directions
Preheat toaster oven or oven to 500°F. Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl whisk with a fork to combine and set aside. Drizzle bread on one side with 1 tablespoon olive oil. Place on a wire rack and toast in toaster oven until warm and begin to brown for 4 minutes. Remove from oven. Toss watercress with remaining olive oil and balsamic vinegar in a medium bowl season it with salt and pepper. Spread the olive/mayo mixture over one side of each slice to make the sandwiches. Layer the lamb, the egg, and the dressed watercress on top of two slices of bread, then close the sandwiches with two slices of bread. Serve straight away.
