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Ingredientes
- 1/2 tsp finely minced lemon rind
- 1 Tbsp. fresh lemon juice
- 2 x cloves garlic, peeled, chopped
- 1/8 tsp salt
- 1/3 c. reduced-fat or possibly non-fat mayonnaise
- 1 Tbsp. extra virgin olive oil
- 8 sqr focaccia, about 5 by 5 inches (see Note)
- 1 1/2 c. baby arugula leaves or possibly baby lettuces
- 1 c. julienned, well liquid removed, roasted red bell pepper
- 8 ounce 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
- 2 x - or possibly 3 inch lengths, or possibly substitute 8 slices cooked thick bacon
Direcciones
- 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 Tbsp. 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 possibly warmed a few min in a 450-degree oven.
- Note: You can substitute 4 rectangular sandwich rolls, split, with about the same surface area.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 360g | |
| Calories 1369 | |
| Calories from Fat 1077 | 79% |
| Total Fat 121.06g | 151% |
| Saturated Fat 35.15g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1882mg | 78% |
| Potassium 335mg | 10% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.43g | 2% |
| Protein 59.75g | 96% |
