• Urban Graze - Liz Talley

Grilled Cheese and Asparagus Sandwich


Asparagus and cheese is a dreamy, creamy combo for a sandwich!

When making roasted asparagus for dinner, I like to save a few stalks as leftovers so that we can enjoy these sandwiches the next day.

Makes 2.

6-8 asparagus stalks, cut diagonally in 2" pcs. (cut thick stalks in half lengthwise first)

2 tsp. olive oil

Salt and pepper

1 c. shredded mozzarella

1/4 c. grated or shredded parmesan

2 Tbsp. soft cheese, such as cream, goat, or ricotta

1 Tbsp. snipped fresh herbs, such as mint, parsley, and or basil (optional)

4 slices sour dough or other rustic bread

Preheat oven to 375.

Toss the asparagus with olive oil, and season with salt and pepper.

Roast on a parchment lined, rimmed baking sheet for about 10 minutes, or until they're nicely browned. Cool to room temperature.

Combine the cheeses and herbs (if using). Spread the bread on one side with butter or brush with olive oil. Put a few dollops of the cheese mixture on the inside of two slices of bread, arrange the asparagus pieces over the cheese, and place other slices of bread on top. The buttered/oiled side should be facing out.

Place on a griddle or large flat-bottomed saute pan, and cook on low heat until golden, and cheese is melting. Flip over, and brown the other side of the bread.

Variation: We sometimes make this sandwich with a Greek twist- try using olive bread, and to the cheese blend, add 1/2 - 1 tsp. chopped capers, 1/2 small clove garlic (minced or pressed), and a wee splash of lemon juice (about 1/4 tsp.). A very thin slice of tomato is good too!

Recipe created or adapted by Liz Talley, Urban Graze

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