Photo by: 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.
Cooking Light MAY 2005
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.
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Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread recipe
