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

Leftover-Lamb Sandwiches With Tapenade Mayo, Watercress, and Caciocavallo Cheese Recipe
11 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
Nutrition
232
12% daily value
8 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

26% 17

Saturated

27% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

3% 8

Carbs (net)

- 7

Fiber

3% 1

Sugars

- 1

Sugars, added

- 0

Protein

24% 12

Cholesterol

13% 38

Sodium

15% 356

Calcium

16% 155

Magnesium

6% 24

Potassium

4% 178

Iron

8% 1

Zinc

16% 2

Phosphorus

25% 176

Vitamin A

3% 29

Vitamin C

5% 5

Thiamin (B1)

10% 0

Riboflavin (B2)

14% 0

Niacin (B3)

21% 3

Vitamin B6

7% 0

Folate equivalent (total)

6% 24

Folate (food)

- 19

Folic acid

- 3

Vitamin B12

43% 1

Vitamin D

21% 3

Vitamin E

7% 1

Vitamin K

26% 31

Sugar alcohols

- 0

Water

- 45
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