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Asparagus: Asparagus Sandwich
posted by Mai 04-08-102 8:12 AM
Asparagus Sandwich
1/2 teaspoon finely chopped lemon rind
1 tablespoon fresh lemon juice
2 cloves garlic, peeled, minced
1/8 teaspoon salt
1/3 cup Hellman's mayonnaise
1 tablespoon olive oil
8 squares focaccia bread, about 5 by 5 inches
1 1/2 cups baby arugula leaves or baby lettuces
1 cup julienned, well-drained, roasted sweet red bell pepper
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick
16 medium-thick asparagus spears, roasted
4 slices (about 1/8-inch thick) pancetta, cooked almost crisp and broken into 2- or 3-inch lengths; or substitute 8 slices cooked thick bacon
To make the lemon aioli, in a small bowl whisk together the lemon rind, lemon juice, garlic and salt. Whisk in the mayonnaise and oil.
Spread the smooth side of each square of focaccia with a generous 1/2 tablespoon of the aioli. On 4 focaccia squares divide and layer the arugula, red bell pepper, mozzarella cheese, asparagus and pancetta. Top with the remaining 4 squares of focaccia. Cut each sandwich into two triangles and serve.
The sandwiches can be served at room temperature or warmed a few minutes in a 450-degree oven. The sandwiches should not be hot.
