Yield: 2 servings
Prep Time: 15 minutes
The panini may have originated in Italy, but its popularity has spread around the world. In the USA, UK, and Canada, this pressed and toasted sandwich (“toastie” to many) is usually made on a panini press to give it those trademark grooves. If you don’t own a press, don’t despair—you can still enjoy your own version of this sandwich by simply toasting it in a frying pan and placing a foil-covered brick on top of the sandwich.
6 stalks thin asparagus, washed well and trimmed
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Olive oil
Salt and pepper, to taste
2 slices panini bread (ciabatta or focaccia also work well)
4 sliced Muenster cheese
8 ounces sliced deli ham (Black Forest, honey, or smoked work well)
Steam asparagus for about 2 minutes. Cool. In a small bowl, mix mayonnaise and mustard; set aside. Drizzle olive oil on asparagus and season with salt and pepper to taste. Place asparagus on a panini press for 1-2 minutes; remove. Place 1 slice of bread on the panini press; top with 1 slice cheese, 4 ounces of ham, 3 stalks asparagus, and another slice of cheese. Spread mayonnaise-mustard mixture on another piece of bread and place on sandwich. Press or grill sandwich until bread is golden brown and cheese is melted.
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