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.

Judy Lockhart
Recipe by Cooking Light May 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

368 calories; calories from fat 25%; fat 10.3g; saturated fat 2.6g; mono fat 4.2g; poly fat 0.9g; protein 20.9g; carbohydrates 49.9g; fiber 5.9g; cholesterol 39mg; iron 3.1mg; sodium 831mg; calcium 24mg.
Advertisement
Advertisement