Recipe for Asparagus Sandwich 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 tsp finely chopped lemon rind
1 tbl fresh lemon juice
2 x cloves garlic, peeled, minced
1/8 tsp salt
1/3 cup reduced-fat or non-fat mayonnaise
1 tbl olive oil
8 sqr focaccia, about 5 by 5 inches (see Note)
1/2 cup baby arugula leaves or baby lettuces
1 cup julienned, well drained, roasted red bell pepper
8 oz 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
Instructions:
Instructions: To prepare lemon aioli, in a small bowl whisk together lemon rind, lemon juice, garlic and salt. Whisk in mayonnaise and oil.

To prepare sandwich: Spread smooth side of each square of focaccia with a generous 1/2 tablespoon of aioli. Divide among four focaccia squares and layer the arugula, bell pepper, mozzarella, asparagus and pancetta. Top with remaining 4 squares of focaccia. Cut each sandwich into two triangles and serve at room temperature or warmed a few minutes in a 450-degree oven.

Note: You can substitute 4 rectangular sandwich rolls, split, with about the same surface area.

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