Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

Asparagus and Ham Panini

Servings: 4 sandwiches

4 tablespoon olive oil
8 slices Italian style or other crusty bread, cut ½ inch thick
1 package 10 ounce Birds Eye Deluxe Asparagus Spears, thawed overnight in refrigerator
4 tablespoon stone ground or whole grain mustard
8 ounce Black forest or favorite ham, sliced very thin
4 ounce parmesan reggiano, sliced very thin with peeler
½ cup roasted red peppers, sliced into thin strips

Preheat panini grill or sandwich maker. Brush one side of each of the pieces of bread. Spread other side of each slice with mustard. Top ½ of slices with ham, asparagus spears, and Parmesan. Top with remaining slices and cook on panini until bread is toasted and sandwich is heated through.

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