Roast Lamb Baguette -- Why leftovers were invented

Leftovers -- they're pretty hit or miss. When I'm planning tonight's dinner, I'm always considering tomorrow's lunch. It's cheaper to take lunch from home and, if you happen to work in a neighborhood where the closest thing to a restaurant is the hot dog bar at the nearby gas station, it's the only option.

Sometimes, though, when I'm eating microwaved potatoes and re-heated steak, I reminisce fondly about last night's dinner: when the potatoes were fresh out of the oven and crispy and the steak juicy and tender... and, alas, last night seems like a long time ago.

But sometimes leftovers just work. And I am happy to report that this is such a time.

This is a simple roast lamb baguette sandwich which I ate for lunch the day after I enjoyed this Moroccan roast leg of lamb. And while the delicious flavors brought back fond memories of the night before, this time I wasn't jealous.

Legs of lamb are perfect for sandwiches the next day: the meat is lean and choice. Instead of butter, I mixed some mint sauce (you can also use jelly) with some whole egg mayonnaise and spread it on my fresh baguette. After that, I simply added the salad stuff -- the lettuce, tomato and Spanish onion.

I made the sandwich fresh at lunchtime. If you have to make your lunch in the morning, I would spread some butter on the bread, as it helps to ensure it doesn't get soggy.

Enjoy!

Photo: © S. Wongkaew (2008) licensed to About.com, Inc