Ingredients & Directions

16 asparagus spears
3 tablespoons mayonnaise
1 tablespoon pesto
2 (2-ounce) slices sourdough bread, toasted
2 (1-ounce) thin slices ham
4 (¼-inch-thick) slices tomato
2 (1-ounce) slices mozzarella cheese
Freshly ground pepper
 
Snap off rough ends of asparagus. Steam, covered, 2 minutes or until crisp and tender. Preheat broiler. Combine mayonnaise and pesto in a bowl and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices and 1 cheese slice. Place on a baking sheet, broil 3 minutes or until cheese melts. Sprinkle with pepper.
Yields: 2 melts.
 
Recipe provided by Shelly Ruybalid.