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
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.