Leftover-Lamb Sandwiches with Tapenade Mayo, Watercress, and Caciocavallo Cheese

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons store-bought or homemade black olive tapenade
• 2 anchovy filets, minced
• 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
• 3 ounces shaved caciocavallo or pecorino cheese

Directions

1. Heat your toaster oven or oven to 500 degrees F. In a small bowl, stir together the mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs with a fork until everything is evenly mixed. Set it aside.
2. Spoon 1 tablespoon olive oil over one side of the bread. Arrange the slices on a wire rack, then toast them in the toaster oven or oven until they are heated through and starting to take on color, about 4 minutes. Take them out of the oven.
3. In a medium bowl, toss the watercress with the remaining tablespoon olive oil and the balsamic vinegar. Add salt and pepper to taste.
4. To build the sandwiches, coat one side of each bread slice with the olive mayo. Pile the lamb, cheese, and dressed watercress onto two bread slices, then top them with the other two bread slices. Serve immediately.