Leftover Lamb Sandwiches With Tapenade Mayo Watercress and Caciocavallo Cheese Recipe
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 ounces cooked cold lamb leg (see note above)
- 3 ounces shaved caciocavallo or pecorino cheese
Instructions
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