Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread

Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped ripe olives
  • 1 (14-ounce) can artichoke hearts, drained and thinly sliced
  • 4 plum tomatoes, halved lengthwise (about 1/2 pound)
  • 1 tablespoon grated lemon rind
  • 2 teaspoons olive oil
  • 1 ½ teaspoons fresh thyme leaves, divided
  • 4 (2-ounce) pieces focaccia (Italian flatbread), cut in half horizontally
  • + 5 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ½ cup thinly sliced red onion
    • ¼ cup low-fat mayonnaise
    • 2 tablespoons fresh lemon juice
    • 1 ¼ cups sliced Simple Roasted Leg of Lamb (about 6 ounces)

Preheat oven to 350°. 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. Combine remaining 1/2 teaspoon thyme, low-fat mayonnaise, olives, rind, and j...

View full recipe at My Recipes

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