This grown-up grilled cheese sandwich features two buttery and nutty cheeses that tastes superb with the official vegetable of spring, asparagus.
Cook: 25 minutes
4 Slices of Bread, recommended multigrain
1 bunch of Asaparagus
2 tbls Olive Oil
Salt and Pepper
1 tsp Red Pepper Flakes
2 oz Manchango Cheese, thinly sliced and divided | Substitute: Pecorino Romano
2 oz Gruyere Cheese, thinly sliced and divided | Substitute: Fontina
Preheat oven to 375 degrees.
Break off the tough end of the asparagus and place on a baking sheet lined with aluminum foil. Drizzle with olive oil and spread into a single layer and sprinkle liberally with salt and pepper and 1 tsp of red pepper flakes. Roast asparagus for 15 minutes or until tender but crisp.
Butter one side of the bread slices. Place half of the Manchango cheese on the bread, opposite side of the butter, then line half of the asparagus diagonally allowing for the spears to hang outside of the sandwich. Top the asparagus with half of the Gruyere cheese and finish the sandwich with bread over the Gruyere, butter side up. Repeat the process for the other sandwich.
Preheat a skillet on a medium-high heat. Place sandwich in the pan, butter side down, and lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5-6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half on a diagonal and serve hot. Enjoy!