Leftover Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese
Leftover Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 37g of protein, 48g of fat, and a total of 705 calories. This recipe serves 2. Head to the store and pick up kosher salt and pepper, parsley leaves, bread, and a few other things to make it today. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.
Instructions
Preheat toaster oven or oven to 500°F.
Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl and mix with a fork to combine. Set aside.
Drizzle bread on one side with 1 tablespoon olive oil.
Place on a wire rack and toast in toaster oven or oven until warm and just beginning to brown, about 4 minutes.
Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.
To construct sandwiches, spread olive/mayo mixture over one side of each slice of bread.
Layer lamb, cheese, and dressed watercress on top of two bread slices, then close sandwiches with other two bread slices.