Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread

Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread Recipe
Becky Luigart-Stayner
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 368
Caloriesfromfat 25 %
Fat 10.3 g
Satfat 2.6 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 20.9 g
Carbohydrate 49.9 g
Fiber 5.9 g
Cholesterol 39 mg
Iron 3.1 mg
Sodium 831 mg
Calcium 24 mg

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
1/2 cup thinly sliced red onion
1 (14-ounce) can artichoke hearts, drained and thinly sliced

Preparation

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 juice.

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.

Note:

Judy Lockhart,

May 2005
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