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    Home » Appetizers & Snacks

    Greyère, Asparagus and Prosciutto Open-Face Sandwich

    Last Updated February 27, 2021. Originally Published March 11, 2015 By Susan 1 Comment

    Jump to Recipe Print Recipe

     Greyère, Asparagus and Prosciutto Open Face Sandwich- Toasted artisan bread topped with melted Greyère cheese, asparagus, prosciutto and tomatoes . A perfect light lunch or dinner option. Ready in about 10 min.

    open face greyere and asparagus-simplehealthykitchen.com_

    Open faced sandwiches are some of my favorite light lunch or dinner options. So easy to just to toast up a slice of bread and top with just about anything you have in the fridge. They don’t take much planning, you just pile them high with whatever fresh veggies you have, maybe some cheese, hummus or a little pesto. The options are endless.

    Today’s Greyère, asparagus and prosciutto open face sandwich is a bit special. Because what I happen to have in my refrigerator at the moment is a bit out of the norm for me, but the sandwich I made was so delicious I just had to share!

    Special because I happen to have the most delectable Greyère cheese EVER! My friend was just here visiting from Switzerland and she brought a HUGE block of fresh Greyère …from the mountains of Switzerland in the Greyère region, so it stands to reason that Greyère from Greyère would be phenomenal!
    greyere cheese-simplehealthykitchen.com_
    (look at how cute this cheese is wrapped up! love the pictures of cows and cheese)

    I also happen to have prosciutto in my fridge....again, not the norm but something that makes an appearance when my friends come to visit. I don’t know how it started, but it’s become a staple whenever we visit one another…prosciutto and melon. Probably a nod to our mutual love of Italy and our many great trips together traipsing all around Italia.

    open face greyere proscuitto and asparagus-simplehealthykitchen.com_

    The marriage of the slightly nutty Greyère with the slightly salty prosciutto and the fresh in season asparagus was delectable. I’m happy there is more Greyère and prosciutto in the fridge because this Greyère, asparagus and prosciutto open face sandwich is one that needs to be repeated! OFTEN!

    You can use, Greyère or Swiss cheese or even Jarlsburg would be delicious.

    open face asparagu and cheese sandwich- simplehealthykitchen.com _

    Try a Greyère, Asparagus and Prosciutto Open Face Sandwich for lunch or dinner!

    greyere toasted cheese

     

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    Greyère, Asparagus and Prosciutto Open-Face Sandwich

    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 2 open-face sandwiches
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 10 spears asparagus ends trimmed
    • 2 slices bread crusty Artisan or French bread
    • olive oil for coating bread
    • 2 Tbsp grated Greyère cheese
    • 2 slices prosciutto torn into small pieces
    • 6 cherry or grape tomatoes
    • salt and pepper to taste

    Instructions

    • Fill a medium sauce pan 1/2 full with water and bring to a boil. Add asparagus and blanch for 2 min. Remove from water and run under cold water to stop the cooking process. Set aside.
    • Toast bread under the broiler in oven, flipping to toast both sides. Lightly coat top side of bread with olive oil.
    • Add cheese and return to oven under broiler until beginning to melt (about 2-3 min.) Top with asparagus and return to oven under broiler for 1 additional min.
    • Remove sandwiches and top with prosciutto and tomato. Salt and pepper to taste

    If you prefer to have tomatoes and prosciutto cooked you can add at the same time as the asparagus

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      Comments

      1. MB

        March 17, 2016 at 10:14 pm

        5 stars
        These sandwiches turn out almost too pretty to eat - but do eat them because they have wonderful fresh flavors that blend beautifully making a delightful lunch. Our family will be enjoying these often, especially while we have fresh local asparagus available. Thanks for sharing this wonderful recipe.

        Reply

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      Hi I'm Susan!

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