Country-style sandwich with roasted lamb - A tasty solution for the leftover Easter meat

This is what I was telling you about regarding the leftover Easter food... Mainly eggs (a nice pie is coming up) but also leftover Easter meat... and I believe it has happened to many of you too- more than once... Being left with plenty of roasted lamb the next day, especially if cooked on the spit where always a bigger quantity of meat is needed... I'm sure you don't really need my tips but just in case you are out of ideas, or fed up of cooking for the Easter weekend, here there is an easy recipe which became a favourite of ours the last few years on a day like this. A simple but nevertheless very tasty sandwich! Sweet and sour flavours really love the roasted lamb (or goat kid) and it will give you the chance to taste something different without a lot of effort. *** The cheeses used are only an indication. You can use various fresh white or blue soft cheeses for the mixture to give the flavour you prefer

First published in the blog on 17/4/2012

Slightly adapted from a recipe of Kostas Tsigas,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
8 thick slices of country-style bread (ideally sourdough bread or made of corn flour)
500gr. of cold roast lamb (or goat kid), cut in slices (ideally from the thigh)
200gr. of fresh myzithra cheese (or anthotyro cheese)
2 tbsp of fresh spearmint, finely chopped
2 tbsp of olive oil
2 tbsp of mustard (hot or mild)
1 tbsp of balsamic vinegar, divided (optional -my addition)
fresh rocket leaves for garnishing

Method:
Put in a bowl the cheese, the spearmint and the oil and stir well with a fork until the mixture gets the texture of a spread.

Spread all the bread slices with some of the mustard. Evenly share the meat in four of the bread slices, garnish with some rocket leaves and drizzle with a few drops of the balsamic vinegar (if used).

Evenly divide the cheese mixture on each sandwich, cover with the other bread slices and serve immediately.