OPEN-FACED ASPARAGUS SANDWICH
Provided by Food Network
Categories main-dish
Time P2DT2h15m
Yield 10 sandwiches
Number Of Ingredients 22
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- Light a grill or preheat a grill pan. Grill the bell pepper until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the pepper and discard the skin, core and seeds, then slice 1/2 inch thick.
- In a small bowl, mix the mayonnaise with the mustard, miso, lemon juice, garlic and cayenne pepper. Season the mayonnaise with salt and pepper.
- Brush the asparagus and onion slices with the olive oil and season with salt and pepper. Grill over a moderately hot fire until the asparagus are crisp-tender and the onion slices are tender, about 5 minutes per side for each. Transfer the vegetables to a platter. Toast the bread slices on the grill.
- Spread the garlic mayonnaise on 4 slices of toast and sprinkle with the basil. Top with the asparagus, onion and strips of red pepper. Close the sandwiches, cut them in half and serve.
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