Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 25%
  • Fat: 10.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 20.9g
  • Carbohydrate: 49.9g
  • Fiber: 5.9g
  • Cholesterol: 39mg
  • Iron: 3.1mg
  • Sodium: 831mg
  • Calcium: 24mg


  • 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


  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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