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SOUTHERN RECIPES
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Asparagus Sandwiches

  • 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 cups baby arugula leaves or baby lettuces

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

  • 8 ounces fresh mozzarella cheese, sliced about 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 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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