Asparagus & Mushroom Cheese Melt |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This sandwich is served at the famed Zingerman's Deli where it is called, Rodger's Big Picnic . Ingredients:
2 slices farm bread |
1 ounce smooth dijon mustard |
4 ounces asparagus |
2 ounces grilled portabella mushrooms |
2 ounces cheddar cheese, sliced |
olive oil |
Directions:
1. To roast the asparagus: Preheat the oven to 450°F and place the stalks in a single layer in a small roasting pan. Toss lightly with a little olive oil and sea salt. Turn occasionally for about 15 to 20 minutes or until light golden brown and tender in the middle.
2. Spread each slice of bread to the edge with a little over a half ounce of the mustard.
3. Top one slice with the roasted asparagus, grilled mushroom, and sliced cheddar. Close the sandwich and lightly brush the outside of each slice with olive oil.
4. Place the sandwich in a hot skillet and grill each side for 2 to 4 minutes, or until the bread is golden brown—just long enough to grill the bread, but not melt the cheese. Cut in half diagonally and serve.
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