If you like grilled cheese sandwiches, you will love my Grilled Cheese Sandwich with Charred Asparagus. Here, seedy, crusty bread is brushed with an earthy and umami Mushroom and Thyme Compound Butter and filled with charred asparagus and salty and creamy cheddar cheese. This sandwich is full of flavor and a wonderful break from the standard grilled cheese.
Thank you for reading this post, don't forget to subscribe!Although hearty enough to serve on it’s own, I highly recommend pairing this sandwich with a sweet and creamy soup, such as my Butternut Squash Soup or my Creamy Tomato Soup with Sweet Potato. What a great lunch or dinner on a chilly, rainy day!
To make the sandwich, start by cleaning and trimming one bunch (15-20 stalks) of asparagus. Add the asparagus to a sauté pan along with two teaspoons of olive oil and a pinch of salt. Sauté covered, and over a medium heat, for 5 minutes. Uncover the pan, turn the heat on the stovetop to high and cook until the asparagus are nicely charred.
Next slice enough cheddar cheese for two grilled cheese sandwiches, grab four slices of seedy bread and your Mushroom and Thyme Compound Butter. Butter the outside of all four slices of bread. Place two pieces of bread in a sauté pan, divide the charred asparagus among the two pieces of bread, top with the cheese and add the top pieces of bread. Toast the sandwiches over medium heat until the cheese has melted and the exterior of the bread is golden brown. Eat while hot.
Grilled Cheese Sandwich with Charred Asparagus
Ingredients
- 1 bunch (15-20 stalks) fresh asparagus
- 2 tsp olive oil
- pinch of salt
- 2 tbsp Mushroom and Thyme Compound Butter (see link in notes)
- 4 slices of nice seedy bread
- 6 slices of cheddar cheese
Instructions
- Wash and trim asparagus.
- Add asparagus to a pan along with olive oil and a pinch of salt. Cover the pan and sauté the asparagus over medium heat for 5 minutes.
- Uncover the pan, turn up the heat to high and continue to sauté the asparagus until nicely charred. Remove the asparagus from the pan and set aside. Slice the cheddar cheese and set aside.
- Next, butter four slices of seedy bread with Mushroom and Thyme Compound Butter. (You can find a link to the butter recipe here).
- Place two slices of bread, butter-side down in a pan. Divide the charred asparagus among the two slices of bread, top with cheese and then the other two slices of bread, butter side up.
- Toast the sandwiches over medium heat, flipping as needed to ensure even browning on both sides of the sandwich. You'll know the sandwiches are done when the cheese has melted and the bread is golden brown on both sides. Enjoy!
