Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasting the tomatoes makes them sweet and meaty; it also draws out much of the liquid so that you can assemble the sandwiches the night before without worrying about the focaccia becoming soggy. Ingredients:
4 plum tomatoes, halved lengthwise (about 1/2 pound) |
2 teaspoons olive oil |
1 1/2 teaspoons fresh thyme leaves, divided |
1/4 teaspoon freshly ground black pepper |
1/4 cup low-fat mayonnaise |
2 tablespoons chopped ripe olives |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
4 (2-ounce) pieces focaccia (italian flatbread), cut in half horizontally |
1 1/4 cups sliced simple roasted leg of lamb (about 6 ounces) |
1/2 cup thinly sliced red onion |
1 (14-ounce) can artichoke hearts, drained and thinly sliced |
Directions:
1. Preheat oven to 350°.
2. Arrange the tomato halves, cut sides up, on a baking sheet. Drizzle with olive oil; sprinkle with 1 teaspoon thyme and black pepper. Bake at 350° for 45 minutes or until very tender. Cool slightly.
3. Combine remaining 1/2 teaspoon thyme, low-fat mayonnaise, olives, rind, and juice.
4. Spread cut sides of bread evenly with mayonnaise mixture. Divide tomato halves, Simple Roasted Leg of Lamb, onion, and artichokes evenly among 4 bread pieces. Top with remaining bread pieces. Wrap the sandwiches in foil or parchment paper; chill.
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