Leftover-Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese Recipe

Photographs: J. Kenji Lopez-Alt

This recipe was made using leftover lamb from this dish.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 2 servings

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  • 2 tablespoons mayonnaise

  • 2 tablespoons store-bought or homemade black olive tapenade

  • 2 anchovy fillets, 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)

  • 3 ounces shaved caciocavallo or pecorino cheese


  1. 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.

  2. 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. Remove from oven.

  3. Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.

  4. 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. Serve immediately.

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Nutrition Facts (per serving)
764 Calories
53g Fat
20g Carbs
49g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 764
% Daily Value*
Total Fat 53g 69%
Saturated Fat 19g 93%
Cholesterol 161mg 54%
Sodium 1397mg 61%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 49g
Vitamin C 19mg 95%
Calcium 566mg 44%
Iron 5mg 28%
Potassium 626mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)