MEDITERRANEAN SANDWICH

1 recipe focaccia, below
2 pounds or one small leg of lamb, boned and tied; can be done by your butcher
1 head arugula
1 bunch fresh basil, chopped
2 medium red onions, sliced
1/2 cup mayonnaise
2 tablespoons fresh thyme, chopped, divided
1 tablespoon fresh oregano, minced
3 cloves garlic, minced
salt and pepper to taste
2 tablespoons fresh thyme, chopped
1 small bunch green onions, minced
1/2 cup dry red wine
1/2 cup stock, veal or chicken

Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400F oven to an internal temperature of 130F. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5 by 5 inch squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccia. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.

Focaccia:
5 pounds 2 ounces bread flour
1/2 ounce salt
1/2 ounce fresh cake yeast
3 ounces soft butter
2 tablespoons olive oil
5 1/2 cups water
1 bunch green onions, chopped
2 cloves garlic minced
1/4 cup fresh basil, minced
1 tablespoons fresh thyme, minced
1/4 cup black olives, chopped

Put green onions, garlic, basil, thyme and olives in mixing bowl. Add flour on top. Add salt Allow butter to soften to room temperature. Dissolve yeast in warm water. Add to bowl and attach to mixer with dough hook low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet; do not pull. Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350F oven for about 50 minutes or until golden brown. Recipe can be halved. Makes 3 loaves.