California Asparagus Sandwich |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I'm bringing these to the San Francisco Giants game tomorrow. Asparagus with Bacon sounds like a winner to me. GO GIANTS! 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 |
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) |
Directions:
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.
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