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 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!
(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.
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.
Try a Greyère, Asparagus and Prosciutto Open Face Sandwich for lunch or dinner!
- 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
- Fill a medium sauce pan ½ 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