California Asparagus Sandwich Food

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OPEN-FACED ASPARAGUS SANDWICH



Open-Faced Asparagus Sandwich image

Provided by Food Network

Categories     main-dish

Time P2DT2h15m

Yield 10 sandwiches

Number Of Ingredients 22

About 4 cups fresh hops (see Cook's Note)
12 whole lemons (zest, rinds and juice will be used throughout the recipe)
About 3 1/2 cups olive oil
1 1/2 cups dried Great Northern white beans
1 cup tightly packed fresh basil
5 garlic cloves
1/2 cup olive oil
Kosher salt and coarsely ground black pepper
Zest and juice of 10 oranges
1 cup olive oil
5 shallots, finely diced
4 red bell peppers
Olive oil, for drizzling
Kosher salt
Olive oil, for drizzling
40 spears asparagus, trimmed (4 per sandwich)
1 red onion, sliced into 1/4-inch rounds
Kosher salt and coarsely ground black pepper
5 whole ciabatta loaves, sliced in half lengthwise
2 1/2 cups arugula
40 pear tomatoes, sliced in half
2 Fresno chiles, seeded and thinly sliced into rounds

Steps:

  • For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day.
  • For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
  • For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using.
  • To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using.
  • For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside.
  • For the sandwiches: Prepare a grill to medium-high heat.
  • Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned.
  • To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions.
  • In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper.

ASPARAGUS EGG SALAD TEA SANDWICHES



Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

ASPARAGUS CHICKEN SANDWICHES



Asparagus Chicken Sandwiches image

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, cut into 3-inch lengths
1-1/2 cups reduced-fat sour cream
2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 pound sliced cooked chicken breast
4 English muffins, split and toasted
2 medium tomatoes, sliced
Paprika, optional

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CALIFORNIA ASPARAGUS SANDWICH



California Asparagus Sandwich image

I'm bringing these to the San Francisco Giants game tomorrow. Asparagus with Bacon sounds like a winner to me. GO GIANTS!

Provided by cookiedog

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/3 cup mayonnaise
1 tablespoon olive oil
focaccia bread (cut in 8 pieces, 5x5 inches)
1 1/2 cups baby lettuce (lightly packed) or 1 1/2 cups arugula (lightly packed)
1 cup roasted red pepper, pieces
8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss)
16 cooked asparagus spears
4 slices pancetta (thick cut and cooked almost crisp and broken into 3-inch pieces) or 4 slices bacon (thick cut and cooked almost crisp and broken into 3-inch pieces)

Steps:

  • Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon.
  • Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles.
  • Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.

Nutrition Facts : Calories 301, Fat 22.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 1059, Carbohydrate 11, Fiber 1.9, Sugar 2.8, Protein 14.8

CALIFORNIA STEAK SANDWICH



California Steak Sandwich image

Flank steak, Caramelized onions with Seasoned Arugula on Garlic toast. This sando is amazing ! It's 4 ingredients that absolutely sing harmoniously.

Provided by Kana K.

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon lime juice (or lemon)
1 tablespoon brown sugar
1 lb flank steak
1/2 teaspoon kosher salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 -2 sweet onion, circular slices
1 cup arugula
6 tablespoons butter, softened (3/4 of a stick)
2 garlic cloves
1/3 cup parsley, flat leafed, finely chopped
4 slices bread, you're favorite, I use Texas toast or 4 slices sliced sourdough bread

Steps:

  • In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.
  • Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade) and pepper.
  • To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
  • To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
  • For the onions: Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together) easier to flip over.
  • For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.
  • For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper.
  • Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!

Nutrition Facts : Calories 1063.9, Fat 75.5, SaturatedFat 32.9, Cholesterol 245.8, Sodium 2282.5, Carbohydrate 41, Fiber 2.9, Sugar 12, Protein 55.6

ASPARAGUS SANDWICH



Asparagus Sandwich image

Balsamic dressing and cream cheese makes this open-faced sandwich. When you want something a little different......

Provided by Southern Lady

Categories     Lunch/Snacks

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs asparagus, medium size, ends snapped and stems peeled
1/4 cup balsamic vinegar
1 tablespoon tamari (or soy sauce)
3 tablespoons brown sugar
2 garlic cloves, minced fine
1 green onion, sliced fine
1 small baguette, sliced into 1 1/2 inch slices
8 ounces cream cheese, softened (or goat cheese)
2 tablespoons fresh chives, chopped (or 1 T green onion tops)
2 tablespoons fresh tarragon, chopped (or 2 tsp dried)
salt (to taste)
ground pepper (to taste)
6 radishes, sliced thinly (optional)

Steps:

  • In a steamer basket over boiling water, steam asparagus for 3-5 minutes or until fork tender, but NOT overcooked.
  • Rinse immediately under cold water. Set aside until ready to use.
  • SAUCE: Combine the balsamic vinegar, soy sauce, brown sugar and garlic in a small saucepan. Add 2 tablespoons of water. Over medium heat, reduce by half.
  • Add the green onion. Adjust seasoning.
  • In a small bowl, combine the cream cheese, chives and tarragon. Set aside.
  • In a toaster oven or under a broiler, toast one side of each of the baguette slices.
  • Spread each with a small amount of the cream cheese mixture.
  • Arrange the asparagus, drizzle with vinegarette.
  • Add desired seasoning of S&P.
  • Add sliced radishes (optional).

Nutrition Facts : Calories 482.2, Fat 22.5, SaturatedFat 13.1, Cholesterol 62.4, Sodium 881.1, Carbohydrate 57.7, Fiber 5.9, Sugar 12.7, Protein 15.8

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN



Lady and Sons Asparagus Sandwich - Paula Deen image

Paula Deen says this is the most requested sandwich at their restaurant in Savannah, Georgia! Look and see why! Note: The calories are so high because the total amount of dressing is firgured in. When you eat this you only use a small amount of dressing!

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 1 sandwich

Number Of Ingredients 13

8 -10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
salt and pepper (or lemon pepper)
2 slices pumpernickel bread
2 slices monterey jack cheese
1 -2 tablespoon thousand island dressing (recipe follows)
3 slices red onions, cut into rings
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
salt and pepper
lemon pepper

Steps:

  • First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
  • In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
  • Yield: 2 3/4 cups.

Nutrition Facts : Calories 2439.5, Fat 172.2, SaturatedFat 45.5, Cholesterol 418.7, Sodium 6959.8, Carbohydrate 208.3, Fiber 9.9, Sugar 84.2, Protein 37

CALIFORNIA VEGGIE SANDWICH



california veggie sandwich image

this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.

Provided by polly salama

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices sourdough bread
12 slices your favorite cheese
3 avocados, sliced thin
2 vine ripe tomatoes, sliced thin
1 red onion
2 cups mixed sprouts (optional)
mayonnaise or honey mustard (or whatever sandwich spread you like)
fresh ground pepper

Steps:

  • this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
  • butter each side of bread for toasting in a skillet.
  • toast each sandwich as you would a grilled cheese sandwich.
  • slice in half and serve.

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