Lamb, Roasted Tomato, And Artichoke Sandwiches With Olive Spread

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4 plum tomatoes, halved lengthwise (about 1/2 pound)

2 teaspoons olive oil

1 1/2 teaspoons fresh thyme leaves, divided

1/4 teaspoon freshly ground black pepper

1/4 cup low-fat mayonnaise

2 tablespoons chopped ripe olives

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

4 (2-ounce) pieces focaccia (Italian flatbread), cut in half horizontally

1 1/4 cups sliced Simple Roasted Leg of Lamb (about 6 ounces)

1/2 cup thinly sliced red onion

1 (14-ounce) can artichoke hearts, drained and thinly sliced

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