Recipe courtesy of Joyce Rosencrans

California Asparagus Sandwich

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  • Yield: 4 servings
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1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2 garlic cloves, minced

1/8 teaspoon salt

1/3 cup mayonnaise

1 tablespoon olive oil

8 squares focaccia bread, 5x5 inches, or puffy pizza crust baked without toppings

1-1/2 cups (lightly packed) baby lettuces or arugula

1 cup roasted red bell pepper pieces

8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)

16 cooked asparagus spears

4 slices pancetta or thick bacon cooked almost crisp and broken into 3-inch pieces


  1. Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon.
  2. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles.
  3. Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.