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Artichoke-Lamb Sandwich Loaves

These tender sandwiches will surely become the talk of any get-together. Helen Hassler of Denver, Pennsylvania hollows out sourdough baguettes before filling them with cucumber, cheese and marinated lamb and artichokes. Simply delicious, the mouthwatering bites are perfect for a spring brunch.

24 ServingsPrep: 50 min. + marinating Bake: 1 hour 20 min. + chilling

Ingredients

1/2 cup lemon juice
1/2 cup Crisco® Extra Virgin Olive Oil or Canola Oil
6 garlic cloves, minced
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 boneless leg of lamb (2-1/2 pounds)
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided
2 sourdough baguettes (1 pound each)
1 medium cucumber, thinly sliced
2 medium tomatoes, thinly sliced
6 ounces goat cheese, sliced

Directions

In a large resealable plastic bag, combine the first six ingredients;
add lamb. Seal bag and turn to coat. Refrigerate for 8 hours or
overnight.
Drain and discard marinade. Place lamb on a rack in a shallow
roasting pan. Bake, uncovered, at 325° for 80-90 minutes or
until meat reaches desired doneness (for medium-rare, a meat
thermometer should read 145°; medium, 160°; well-done,
170°). Cool to room temperature. Cover and refrigerate for at

2 of 2

Artichoke-Lamb Sandwich Loaves (continued)

Directions (continued)

least 2 hours.
Place artichokes in a resealable plastic bag; add 2/3 cup
vinaigrette. Seal bag and turn to coat; let stand for 10 minutes.
Drain and discard marinade.
Cut lamb into thin slices. Cut each baguette in half horizontally.
Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush
the bottom half of each loaf with 2 tablespoons vinaigrette. Layer
with cucumber, tomatoes, lamb and artichokes; drizzle with remaining
vinaigrette. Top with goat cheese.
Replace bread tops and press down firmly; wrap tightly in plastic
wrap. Refrigerate for at least 2 hours. Cut into slices.
Yield: 24 servings.

Nutrition Facts: 2 slices equals 156 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 302 mg sodium, 7 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 fat, 1/2 starch.