Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread

Ingredients

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

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...

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