Best 5 Open Faced Asparagus Sandwich Recipes

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**Savory and Succulent: Embark on a Culinary Journey with Open-Faced Asparagus Sandwiches**

Indulge in a symphony of flavors with our delectable open-faced asparagus sandwiches, a culinary masterpiece that marries the vibrant freshness of asparagus with the richness of tangy goat cheese and the nutty crunch of toasted bread. This delightful dish is not only a feast for the taste buds but also a visual spectacle, making it perfect for both casual gatherings and sophisticated brunches. With three variations to choose from, there's an open-faced asparagus sandwich for every palate, promising a unique and unforgettable dining experience.

Here are our top 5 tried and tested recipes!

OPEN-FACED SANDWICH SUPREME



Open-Faced Sandwich Supreme image

"My husband and I first sampled this delicious open-faced sandwich at a restaurant," writes Phyllis Smith of Mariposa, California. "It seemed so easy, I duplicated it at home. It's also tasty with cheese sauce in place of hollandaise sauce or asparagus instead of broccoli," she says.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 cups small fresh broccoli florets
1 package (.9 ounces) hollandaise sauce mix
8 ounces sliced deli turkey
8 ounces sliced deli ham
4 slices sourdough bread, toasted

Steps:

  • In a large saucepan, bring 1-in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender; drain. Prepare the hollandaise sauce according to package directions. , Warm turkey and ham if desired; layer over toast. Top with broccoli and sauce.

Nutrition Facts :

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

GRILLED OPEN-FACED ASPARAGUS SANDWICH



Grilled Open-Faced Asparagus Sandwich image

Use the best and freshest ingredients you can find! From Chef Philippe Boulot-a Pacific Northwest sensation. I use a sharp knife and slice the asparagus in half lengthwise before grilling. Asparagus can also be broiled or pan fried.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 5m

Yield 2 sandwiches

Number Of Ingredients 6

1/2 lb fresh asparagus, trimmed and washed well
extra virgin olive oil
4 slices artisan bread (olive bread is good!)
8 ounces fresh mozzarella cheese (or similar)
salt
fresh ground black pepper

Steps:

  • Heat a grill or grill pan until very hot. Toss the asparagus spears in some olive oil. Grill the aspargus spears for about 5-8 minutes. Do not allow them to get too soft or they'll turn to mush!
  • Lightly brush the bread slices with some olive oil and quickly grill on both sides until toasted but not dry or rock hard.
  • Lay the asparagus spears generously on the bread then arrange the cheese slices on top.
  • Place the sandwiches under the broiler just until the cheese melts.
  • Season with salt and pepper.

Nutrition Facts : Calories 362.9, Fat 25.5, SaturatedFat 15, Cholesterol 89.6, Sodium 713.3, Carbohydrate 6.9, Fiber 2.4, Sugar 3.3, Protein 27.6

ASPARAGUS, HAM, AND CHEESE MELTS



Asparagus, Ham, and Cheese Melts image

Categories     Sandwich     Cheese     Pork     Vegetable     Broil     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup mayonnaise
1 pound thin asparagus
4 slices Italian or other white bread
2 teaspoons unsalted butter, softened
1/4 pound sliced cooked ham

Steps:

  • Preheat broiler.
  • In a small bowl stir together Parmesan and mayonnaise. Trim asparagus to fit bread and arrange asparagus in a skillet just large enough to hold it in one layer. Add 1/2 inch salted cold water and cook asparagus, covered, over moderately high heat 5 minutes, or until just tender. In a colander drain asparagus well.
  • Arrange bread on a baking sheet and butter top of each slice. Broil bread about 6 inches from heat until golden, about 2 minutes. Turn bread over and arrange ham on each slice, folding or trimming to fit if necessary. Arrange asparagus on ham and spread with Parmesan mixture. Broil sandwiches about 3 inches from heat until golden, 1 to 2 minutes.

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

Tips:

  • To save time, use pre-cooked asparagus or roast the asparagus in the oven while you prepare the other ingredients.
  • For a vegetarian version of the sandwich, omit the bacon or use a meatless alternative.
  • If you don't have a grill, you can cook the sandwich in a panini press or on a stovetop griddle.
  • Serve the sandwich with your favorite sides, such as a salad, soup, or chips.

Conclusion:

Open-faced asparagus sandwiches are a delicious and easy way to enjoy this spring vegetable. With just a few simple ingredients, you can create a sandwich that is both flavorful and satisfying. The combination of roasted asparagus, crispy bacon, and creamy avocado is sure to please everyone at your table. So next time you're looking for a quick and easy lunch or dinner idea, give this open-faced asparagus sandwich a try.

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