1/4 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 tablespoon lemon juice
6 slices Italian bread
Pour butter, sugar, egg and vanilla in medium bowl. Stir in lemon zest, lemon juice and remaining lemon juice. Mix to blend completely. Shape dough into one 1 inch balls, place on ungreased baking sheet.
Beat egg whites and lemon juice with electric mixer on medium speed until foamy. Roll out one teaspoon flour into 8 small triangles; center on glass or metal baking plate. Brush juice all over bread. Unroll sandwich. Sprinkle with lemon zest before transferring to dough. Return sandwich to greased baking sheet. Arrange marinade over top of loaf and cover. Keep warm.
Bake in preheated oven for 25 to 35 minutes. Remove bread from oven, roll sandwiches and set aside, with metal foil to prevent scorching. Remove foil. Serve warm.
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