Grilled Asparagus Sandwich, Cuban-style

I have to admit, I fully intended to make this sandwich just like the recipe says. But when it was time to assemble it, I decided to do a pesto-mayo on it instead of the oil and vinegar. That, I’m sure, really changed the taste. I just didn’t think the oil and vinegar would add much flavor to it, but the pesto-mayo was actually too MUCH flavor, with all of the ingredients competing. I like the concept of this sandwich, but I think that I have come to a major decision here….I don’t like Swiss cheese. There, I’ve said it. I kept tasting something that I didn’t like in this sandwich, and at first I thought it might have been the boiled egg with the pesto-mayo. Then I figured out what it was- the cheese. My sandwich kept sliding down the side of my George Foreman grill, so I had to wedge a fork in there to keep it in place. We had these sandwiches with chips and a green salad.

rating: 6 (a 7.5 without the cheese)

Grilled Asparagus Sandwich, Cuban-style
(from the Spring 2003 issue of Veggie Life magazine)

4-6 spears cooked asparagus
1 hard-boiled egg, peeled and sliced (optional)
1-2 ounces reduced-fat Swiss cheese, or vegan alternative, thinly sliced or grated
1 soft burger bun, or submarine or hoagie sandwich roll, halved
1 tsp each, oil and vinegar
salt and pepper, to taste
cooking spray, butter, or margarine

1. Layer asparagus, egg slices, and cheese on bottom half of roll. Sprinkle with vinegar, salt, and pepper.
2. Replace top of roll and spray lightly with oil or spread sparingly with butter or margarine.
3. Preheat an electric grill (the kind with a weighted, hinged top), or sandwich press. Grill sandwich until cheese melts and fillings are hot.