Artichoke-Lamb Sandwich Loaves Recipe
Artichoke-Lamb Sandwich Loaves Recipe photo by Taste of Home

Artichoke-Lamb Sandwich Loaves Recipe

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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.
TOTAL TIME: Prep: 50 min. + marinating Bake: 1 hour 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 50 min. + marinating Bake: 1 hour 20 min. + chilling
MAKES: 24 servings

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

  1. 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.
  2. 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 least 2 hours.
  3. 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.
  4. 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.
  5. Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices. Yield: 24 servings.
Originally published as Artichoke-Lamb Sandwich Loaves in Light & Tasty April/May 2006, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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mfl
Reviewed May. 10, 2012

"This was very tasty, and I served it w/the Garden Shell Salad from the same issue."

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