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Artichoke-Lamb Sandwich Loaves

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 olive 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
  • 1 package (5.3 ounces) fresh 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
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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.
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