Roasted Asparagus & Onion Panini (with or without ham)

Like spring in a sammich. These veggie panini are just the thing for a mid-March dinner. Roasty toasty, with the brightness of lemon and the herbal goodness of pesto, you'll flip for these sammiches. Great with or without a bit of ham.

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Roasted Asparagus & Onion Panini
makes 3

1 lb medium to large asparagus, trimmed and cut into 2-3 inch pieces
1 medium onion, thinly sliced (sweet onions are best here, but Spanish onions work well)
1 T olive oil
2 T melted butter
2 tsp lemon zest
1/4 cup fresh lemon juice
black pepper

3 Telera buns (see NOTE)
3 slices thinly sliced ham (proscuitto works well)
3 oz. Gruyere cheese, thinly sliced
3 slices Swiss cheese
basil pesto, to taste

Preheat the oven to 450ºF
Whisk olive oil, butter, lemon juice, and lemon zest together in a small bowl. Add salt & pepper to taste. Toss vinaigrette with asparagus and onions and spread on a large roasting pan. Place in the oven for 15-20 minutes -- or until the asparagus is just tender and the vegetables are beginning to brown. Turn oven temperature down to 200ºF.

Slice Telera buns in half and spread with pesto. Add Gruyere, then ham (leave ham out for a vegetarian sammich), then Swiss cheese. Close the sanwiches and place as many as will fit on a grill pan or panini press for 8-10 minutes, until the cheese is melted and the bread is crisp. Continue until all sandwiches have been grilled, keeping grilled sandwiches warm in a 200ºF oven.

Pull sandwiches apart and admire all the ooey-gooey cheese.
Then spoon asparagus and onion mixture inside. Close sandwiches, slice, and serve.

NOTE: Telera refers to a Mexican bread similar to a French roll with a scored and flour-dusted crust. It can be found in Mexican markets; used to make tortas. You could also substitute soft French rolls.


Femin Susan said...

all our snacks got over today that I was thinking of a snack that can be made at home.if at home the snacks got over I am sure to remember your and try it out.

Chris said...

roasted asparagus and gruyere - what could be better?

Looks fantastic!