• 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)
  • 1 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.
  • 2 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.
  • 3 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.