Recipe courtesy of Joyce Rosencrans
California Asparagus Sandwich
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 35
- Saturated Fat
- 13
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 47
- Sodium
- 880
Ingredients
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
Directions
- 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.
- 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.
- 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.