Artichoke-Lamb Sandwich Loaves

Name: Artichoke-Lamb Sandwich Loaves
Prep time: 50 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Yield: 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

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.

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 shallow dish, combine the first 6 ingredients; add lamb and turn to coat. Cover: 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Cool to room temperature. Cover and refrigerate for at least 2 hours.
Place artichokes in a dish; add 2/3 cup vinaigrette 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.