Grilled asparagus sandwich 3/28/07

Ingredients

1 bundle of asparagus

1 red bell pepper

1 purple onion

16 ounces of fresh mozzarella, sliced

(to taste) salt, pepper and garlic

(as needed) olive oil

8 slices of pumpernickel rye

Directions

Preheat oven to 400 degrees.  Clean and trim asparagus and bell pepper.  Julienne bell pepper. 
Place asparagus and bell pepper on a sheet tray; drizzle with olive oil.  Sprinkle with salt pepper and garlic.

Roast at 400 degrees for about eight minutes.  Place sliced mozzarella on a slice of pumpernickel, then layer onions, bell pepper and asparagus.  Sprinkle with salt, pepper and garlic.  Add one more layer of mozzarella.

Preheat a sauté pan to medium heat and drizzle with olive oil.  Place sandwich in pan until golden brown and cheese has melted.  Flip and melt other side.  Makes four sandwiches.