Ham, Swiss & Asparagus Panini

Ham, Swiss & Asparagus Panini

Ham, Swiss & Asparagus Panini

This is without a doubt my favorite spring panini! The sauce is the perfect complement to all of the ingredients, so don't make it without-it will not compare.  This was a favorite at the cafe every spring-hopefully it will be one of yours, too!

(Serves 4)

24 stalks of medium fresh asparagus, woody stems removed

2 teaspoons vegetable oil, plus more for brushing on sandwiches

8 large slices sourdough bread

¾ cup real mayonnaise

Freshly-squeezed juice from half a large lemon

Lemon zest from a large lemon

1 ½ teaspoon stone ground mustard’

¼ teaspoon coarsely-ground fresh black pepper

¼ cup grated Parmesan

2 ounces deli-style ham, thinly-sliced or shaved

8 slices Swiss

Preheat oven to 400-degrees. Place the asparagus on a rimmed baking sheet, drizzle with oil then rub the asparagus with the oil. Roast in the preheated oven for 8-12 minutes, until tender-crisp.  Remove from the oven and set aside.

While the asparagus roasts, combine the mayonnaise, lemon juice, lemon zest, mustard, black pepper and Parmesan.

Lay the bread out on a counter or cutting board.  Spread one side of each piece with the mayo mixture.  Layer a slice of Swiss on four of the slices (break into pieces to fit, if needed) followed by 6 pieces of asparagus (alternate so tips show on both ends), ¼ of the ham, and another slice of cheese.  Using a pastry brush, brush the sandwiches lightly on both sides with the vegetable oil.

Preheat a Panini grill to high.  Place the sandwiches on the grill and close the grill.  Grill until they are a deep golden brown and the cheese is melted all the way through the sandwich.  Remove from grill and let sit for one minute, then cut in half and serve immediately.

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