Cold Lamb Sandwich with Arugula and Mint Jelly

I love leftovers, mainly because well-seasoned food actually tastes better a day or two later. Roast lamb is no exception. My Easter lamb is seasoned with loads and loads of garlic, rosemary, thyme, lemon pepper, and a little sea salt. The lamb usually marinates for a day or two before it is roasted. My husband Ted is in charge of the actual roasting of the lamb, he cooks it on his grill on his rotisserie. Over the years he has perfected the cooking to a nice medium rare. Not everyone likes rare lamb in my family, so we settle somewhere in the middle. Easter is the only time of year we grill a leg of lamb. That keeps the Easter tradition special. We usually grill two legs of lamb so we purposely have leftovers for sandwiches and lamb curry. (The recipe for lamb curry will be coming next week, stay tuned.) This recipe for a "Cold Lamb Sandwich with Arugula and Mint Jelly with Havarti Cheese" is a family favorite a day or two after Easter. When preparing this sandwich, I always recommend a fresh roll, the bread is very important on any great sandwich. I found this amazing little Mexican Bakery in my neighborhood a few weeks ago, they bake the most delicious fresh rolls daily. They are perfect for a sandwich like this, the bakery is Nizzi, located just two blocks south Zuni on Louisiana Blvd. SE, they are new and I did not find them on Google (thus I included the directions, in case you are in this part of town. They also have a beautiful assortment of fresh Mexican pastries, but my favorite is the fresh baked rolls. Trust me they are worth the drive. I hope you enjoy this recipe and I love, love hearing from you. Bon Appetit, Cecelia