Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread

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

Preparation

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.