INGREDIENTS
1 pound asparagus, trimmed and halved crosswise
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly gound black pepper
1/4 cup basil pesto
16 slices of whole grain bread
1/4 pound thinly sliced prosciutto (8 slices)
8 ounces of cranberry orange goat cheese (or plain goat cheese)
olive oil spray

DIRECTIONS
Preheat oven 425 F. On a large baking sheet, toss asparagus with oil, salt and pepper, and then roast until just tender about 10 minutes. Meanwhile spread pesto onto 8 slices of bread and then spread goat cheese onto remaining slices of bread. Top goat cheese with prosciutto and asparagus and then with pesto-covered bread. Generously spray sandwiches on both sides with olive oil. Heat a large skillet until medium heat. Working in batches, cook sandwiches, flipping half-way through, until golden brown and hot throughout, 6-8 minutes total. Transfer to a cutting board, cut in half and serve.

NUTRITION

  • Calories 300
  • Total Fat 12 g
  • Cholesterol 30 mg
  • Sodium 730 mg
  • Carbohydrates 40 g
  • Sugar 9 g
  • Protein 13 g

Recipe Courtesy of Whole Foods