Asparagus Open Face Sandwich
(updated on Aug 06, 2008)
Light, nutritious and easy to prepare - just right for those days when you need something delicious and fast.
20-25 Spears of asparagus
6 Slices whole wheat bread, toasted and buttered
6 Slices of your favourite cheese
2 Ontario greenhouse tomatoes, sliced thinly
¼ Cup melted butter
¼ Tsp salt
¼ Tsp oregano
3 Slices bacon, cooked, drained and diced
Dash pepper
Steam or boil the asparagus. Drain. Place toast, buttered side up on a cookie sheet. Top with cheese slices, 2 tomato slices, and 3-4 spears of asparagus. Combine melted butter, salt, oregano and pepper. Brush over the asparagus. Top each sandwich with diced bacon. Broil, 6” from heat, for 2-3 minutes.
The sandwiches can be topped with Thousand Island dressing if desired.
20-25 Spears of asparagus
6 Slices whole wheat bread, toasted and buttered
6 Slices of your favourite cheese
2 Ontario greenhouse tomatoes, sliced thinly
¼ Cup melted butter
¼ Tsp salt
¼ Tsp oregano
3 Slices bacon, cooked, drained and diced
Dash pepper
Steam or boil the asparagus. Drain. Place toast, buttered side up on a cookie sheet. Top with cheese slices, 2 tomato slices, and 3-4 spears of asparagus. Combine melted butter, salt, oregano and pepper. Brush over the asparagus. Top each sandwich with diced bacon. Broil, 6” from heat, for 2-3 minutes.
The sandwiches can be topped with Thousand Island dressing if desired.
