Mains - non veg
Leftover-Lamb Sandwiches With Tapenade Mayo, Watercress, and
2 servings
분량10 minutes
활동 시간15 minutes
총 시간재료
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)
3 ounces shaved caciocavallo or pecorino cheese
방향
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. Remove from oven.
Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.
This Recipe Appears In
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. The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary
영양 정보
1회 제공량
Makes 2 sandwiches
칼로리
764 kcal
지방 전체
53 g
포화 지방
19 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
161 mg
나트륨
1397 mg
탄수화물 전체
20 g
식이섬유
1 g
총 당류
2 g
단백질
49 g
2 servings
분량10 minutes
활동 시간15 minutes
총 시간