California Asparagus Sandwich

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• focaccia bread (cut in 8 pieces, 5x5 inches)
• 1 1/2 cups baby lettuce (lightly packed) or 1 1/2 cups arugula (lightly packed)
• 1 cup roasted red 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 (thick cut and cooked almost crisp and broken into 3-inch pieces) or 4 slices bacon (thick cut and cooked almost crisp and broken into 3-inch pieces)

Recipe

• 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.