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California Asparagus Sandwich

  • 25minutes
  • 301calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2.46 ml grated lemon zest

  2. 14.79 ml fresh lemon juice

  3. 2 garlic cloves , minced

  4. 1/29 ml salt

  5. 78.07 ml mayonnaise

  6. 14.79 ml olive oil

  7. focaccia bread (cut in 8 pieces, 5x5 inches)

  8. 354.88 ml baby lettuce (lightly packed) or 354.88 ml arugula (lightly packed)

  9. 236 1/29 ml roasted red pepper, pieces

  10. 226.79 g fresh mozzarella cheese , sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)

  11. 16 cooked asparagus spears

  12. 4 slice pancetta (thick cut and cooked almost crisp and broken into 3-inch pieces) or 4 slice bacon (thick cut and cooked almost crisp and broken into 3-inch pieces)

Instructions Jump to Ingredients ↑

  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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