It occurred to me this afternoon (because I'm stahhhhving) that we hadn't had this amazing meatless meal in a while, and digging it out of mothballs (from way back in 2011) to jot down all the ingredients, I figured I'd repost for anyone looking for a good Friday (or Lenten -- because Lent is coming up) meal. But, let me tell you, this is a really really good sandwich any time of year, any day of the week.
* A couple tips: You might want to compare prices between roasted red peppers in a jar and buying fresh red peppers to roast yourself. The day we went shopping, it was cheaper to buy them jarred.
* Most any cheese would work with this sandwich, too, we think. Some of our gang don't care for Swiss, so we used cheddar instead and it worked great. Tonight I may use some of the Dublin cheese e have in the fridge -- or maybe brie? (Hmmm... Which one? What a problem to have!)
* Also, when we use the Swiss, we don't shred it, just slice it, which saved a step and tasted the same. Oh! And the simple mayo-mix spread is so easy and goo-ood! Basically an aoli sauce we'd only just discovered for the first time back in '11, it's now a staple around here. So simple, but so good! It makes any plain old sandwich special.
But, without further ado, I submit for your consideration:
* Most any cheese would work with this sandwich, too, we think. Some of our gang don't care for Swiss, so we used cheddar instead and it worked great. Tonight I may use some of the Dublin cheese e have in the fridge -- or maybe brie? (Hmmm... Which one? What a problem to have!)
* Also, when we use the Swiss, we don't shred it, just slice it, which saved a step and tasted the same. Oh! And the simple mayo-mix spread is so easy and goo-ood! Basically an aoli sauce we'd only just discovered for the first time back in '11, it's now a staple around here. So simple, but so good! It makes any plain old sandwich special.
But, without further ado, I submit for your consideration:
Awesome Asparagus Sandwich
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| Yummy with cracked-pepper and tomato basil flavored chips and New Belgium Brewery's "1554"-- or Root Beer for the younger crowd. |
Ingredients
1 bunch fresh asparagus, trimmed1 red bell pepper, seeded and quartered
1 tablespoon olive oil
3 hoagie rolls
6 ounces shredded Swiss cheese
1 ripe tomato, sliced
3 tablespoons mayonnaise2 tablespoons lemon juice
1 teaspoon minced garlic
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss asparagus and red pepper with olive oil. Place on a lined baking sheet and bake until tender, about 10 minutes. Once cool enough to handle, remove skin from the pepper and slice into strips.
3. Cut hoagie rolls in half, place on a baking sheet, and toast lightly in the oven. Remove rolls from the oven and sprinkle each half with cheese. Place 4 to 5 asparagus spears and a few strips of pepper on one side. Place slices of tomato on the other side of the roll. Place the hoagies back in the oven until the cheese is melted, about 5 minutes.
4. Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice, and garlic together. Spread the dressing on one side of the roll and close sandwich.
* We found this at All-recipes!
Mmmmmmmmmmmm!
If you like asparagus and roasted peppers, you've got to try this!
2 comments:
This sounds really good! Never tried peppers and asparagus together before, but roasted, with cheese and the mayo with lemon and garlic? It's gotta be delicious!
It was sooo good! I had mine on gluten free bread instead of the hoagie -- and called it healthy, too!
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