SOUTHERN RECIPES
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Asparagus Sandwiches

• ½ teaspoon finely chopped lemon rind

• 1-tablespoon fresh lemon juice

• 2 cloves garlic, peeled, minced

• 1/8-teaspoon salt

• 1/3-cup reduced-fat or non-fat mayo

• 1-tablespoon olive oil

• 8 squares focaccia bread, about 5 by 5 inches (4 rectangular sandwich rolls, split with about the same surface area can be substituted)

• 1 ½ cups baby arugula leaves or baby lettuces

• 1 cup julienned, well-drained, roasted sweet bell pepper

• 8 ounces fresh mozzarella cheese, sliced about ¼ 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 

Make the lemon aioli: In a small bowl whisk together the lemon rind, lemon juice, garlic and salt. Whisk in the mayo and oil.

Spread the smooth side of each square of focaccia with a generous ½ tablespoon of the aioli.

On 4 focaccia squares divide and layer the arugula, red bell pepper, mozzarella 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.

Yield: 4 servings

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