Best California Asparagus Sandwich Recipes

CALIFORNIA ASPARAGUS SANDWICH

California Asparagus Sandwich image

I'm bringing these to the San Francisco Giants game tomorrow. Asparagus with Bacon sounds like a winner to me. GO GIANTS!

Provided by cookiedog

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/3 cup mayonnaise
1 tablespoon olive oil
focaccia bread (cut in 8 pieces, 5x5 inches)
1 1/2 cups baby lettuce (lightly packed) or 1 1/2 cups arugula (lightly packed)
1 cup roasted red pepper, pieces
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)
16 cooked asparagus spears
4 slices pancetta (thick cut and cooked almost crisp and broken into 3-inch pieces) or 4 slices bacon (thick cut and cooked almost crisp and broken into 3-inch pieces)

Steps:

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.
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.
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.

Nutrition Facts : Calories 301, Fat 22.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 1059, Carbohydrate 11, Fiber 1.9, Sugar 2.8, Protein 14.8

CALIFORNIA ASPARAGUS SANDWICH

CALIFORNIA ASPARAGUS SANDWICH image

Categories Sandwich Leafy Green

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/3 cup mayonnaise
1 tablespoon olive oil
8 squares focaccia bread, 5x5 inches, or puffy pizza crust baked without toppings
1-1/2 cups (lightly packed) baby lettuces or arugula
1 cup roasted red bell pepper pieces
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)
16 cooked asparagus spears
4 slices pancetta or thick bacon cooked almost crisp and broken into 3-inch pieces

Steps:

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. 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. 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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