Grilled Asparagus Sandwich Recipe

Trim and slice

Wash the asparagus and snap or trim off the tough woody ends (about 1–1.5 inches). Thinly slice the red onion into rings and slice the tomato into 6 even slices. If bread slices are thick, halve them horizontally to make single-layer sandwiches if desired.

Pat asparagus dry with a towel so they will char evenly when grilled.

Whisk dressing

In a small bowl combine olive oil (2 tbs), lemon juice (1 tbs), minced garlic (1/2 tsp), Dijon (1 tsp), mayonnaise (2 tsp), salt (3/4 tsp), black pepper (1/2 tsp) and red pepper flakes if using (1/8 tsp). Whisk until emulsified. Reserve about 1 tablespoon of the mixture to brush on the asparagus and the remaining to spread on the bread and dress the greens.

Preheat grill or pan

Preheat a heavy skillet or grill pan over medium-high heat (or preheat outdoor grill to medium-high). Brush the asparagus with the reserved tablespoon of dressing so each spear is lightly coated in oil and seasoning.

Place asparagus perpendicular to the grill grates or directly in the skillet. Cook, turning occasionally, until charred in spots and tender-crisp, about 6–8 minutes depending on thickness. Remove from heat and immediately season with a small pinch of additional salt if desired. If using parmesan, sprinkle 2 tbs grated parmesan over hot asparagus so it adheres slightly.

Toast bread

Spread butter or brush 1 tbs olive oil on one side of each bread slice. Toast buttered side down in a skillet set to medium or under a broiler until golden and crisp, about 1–2 minutes per side in skillet (broiler: 1–2 minutes watching closely).

Assemble sandwiches

Spread about 1/2 tbs of the remaining dressing on the untoasted side of each bread slice (the inside). On three bottom slices layer as follows: a handful (about 1/3 cup) of baby spinach or arugula, two slices of fresh mozzarella, two tomato slices (season tomato with a light pinch of salt and pepper), a few rings of red onion, and 4 grilled asparagus spears laid side-by-side. Top with the other bread slice, toasted side out.

Press sandwiches lightly in the pan for 30–60 seconds if you like them compacted and to warm the cheese slightly. Remove to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal.

Serve warm or at room temperature. Offer extra lemon wedges, red pepper flakes, or remaining dressing on the side. Leftovers can be wrapped and refrigerated for up to 24 hours; reheat briefly in a skillet to revive toastiness.