This Asparagus Muenster Melt with Pesto Spread is a simple half sandwich made with salty prosciutto, sweet tomatoes, smooth milk muenster cheese, and asparagus. The pesto-mayo spread brings it all home.
Somebody needs to invent a vegetable that tastes like a chocolate chip cookie. Come on all you food scientists! Let’s get going on that.
My daughter likes green beans, soy beans, peas, tomatoes, bell pepper, spinach…ah, the list goes on and on. She’s such a good eater. I got spoiled with her and naturally thought my son would follow suit. But I blew it with him, so exhausted after he was born, with both of them (remember eye-rolling moms of 3 or more – it’s all relative!) that I gave him sweets way too early and completely destroyed any chance of him liking vegetables. He does like carrots…if the stars are completely aligned. Thank goodness for fruit or I’d need to be committed.
Then there’s asparagus. Bitter, stinky-pee asparagus. He loves it. Go figure. I can grill it with olive oil, bake it with some balsamic vinegar, steam it with melted butter – and he loves it.
This Asparagus Muenster Melt is one of my favorite sandwiches.
The mild flavor and smooth, soft texture of the cheese, combined with salty prosciutto and sweet tomatoes is fantastic. Topped with the bite of asparagus carries it over the top. And since asparagus is in season right now, I’ve been making it a lot for lunch. While my daughter is at school.
Why when my daughter is at school, you ask? Because…there’s a catch.
She doesn’t like asparagus. Cruel joke #37.
I can’t win.
Other recipes with asparagus we love!
- Creamy Asparagus Soup
- Asparagus and Pea Puff Pastry Tarts
- Roast Chicken with Potatoes, Lemon, and Asparagus
Other Sandwiches To Make!
Asparagus Muenster Melt with Pesto Spread
- 1/4 cup mayonnaise
- 2 tablespoons pesto
- 16 spears asparagus , tough ends removed
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 2 ciabatta rolls , split in half
- 4 thin slices prosciutto
- 4 slices tomato
- 4 slices muenster cheese
- Preheat broiler with rack 4-6 inches from the heat.
- Whisk together mayonnaise and pesto in a bowl until thoroughly combined. Set aside.
- Drizzle asparagus with olive oil; season with salt and pepper. Cook, turning often, on a grill pan for about 3 minutes, or until crisp-tender.
- Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 4 asparagus spears, 1 prosciutto slice, 1 tomato slice, and 1 cheese slice.
- Place on a baking sheet; broil 3 minutes or until cheese melts. Serve immediately.