Asparagus Sandwich Recipe

• 1/2 tsp finely minced lemon rind
• 1 Tbsp. fresh lemon juice
• 2 x cloves garlic, peeled, chopped
• 1/8 tsp salt
• 1/3 c. reduced-fat or possibly non-fat mayonnaise
• 1 Tbsp. extra virgin olive oil
• 8 sqr focaccia, about 5 by 5 inches (see Note)
• 1 1/2 c. baby arugula leaves or possibly baby lettuces
• 1 c. julienned, well liquid removed, roasted red bell pepper
• 8 ounce fresh mozzarella cheese, sliced about 1/4 inch thick
• 16 med -thick asparagus spears, roasted
• 4 slc (about 1/8 inch thick) pancetta, cooked almost crisp and broken into
• 2 x - or possibly 3 inch lengths, or possibly substitute 8 slices cooked thick bacon

1. To prepare lemon aioli, in a small bowl whisk together lemon rind, lemon juice, garlic and salt.
2. Whisk in mayonnaise and oil.
3. To prepare sandwich: Spread smooth side of each square of focaccia with a generous 1/2 Tbsp.
4. of aioli.
5. Divide among four focaccia squares and layer the arugula, bell pepper, mozzarella, asparagus and pancetta.
6. Top with remaining 4 squares of focaccia.
7. Cut each sandwich into two triangles and serve at room temperature or possibly warmed a few min in a 450-degree oven.
8. Note: You can substitute 4 rectangular sandwich rolls, split, with about the same surface area.

lemon rind, lemon juice, garlic, salt, mayonnaise, extra virgin olive oil, focaccia, baby arugula, liquid, mozzarella cheese, slc, lengths

Taken from cookeatshare.com/recipes/asparagus-sandwich-71021 (may not work)