Thursday, April 24, 2008
24 asparagus spears, rinsed
12 thin slices (about 6 ounces total) Black Forest ham
4 Ciabattina, or other hard rolls
4 ounces aged white cheddar cheese, thinly sliced or shredded
1/2 cup mango chutney
Snap off the tough ends for the asparagus spears and trim them to fit on the ciabattina rolls, about 4 to 5 inches in length. Cook the asparagus in a pot of boiling water until tender-crisp, 2 to 3 minutes. Drain the spears and transfer them to a bowl of ice water to cool and set the color. Drain and pat dry with paper towels.
Wrap each slice of Black Forest ham around two asparagus spears. Cut the rolls in half. Place 3 ham wrapped spears on the bottom half of each roll and cover with the cheddar cheese. Arrange the rolls (tops included), cut side up on a baking sheet. Place under an oven broiler and broil until the top halves are toasted and the cheese is browned and bubbly on the bottom halves. Remove from the oven and spread a spoonful of the mango chutney on top of the cheese. Cover each sandwich with the top halves of the rolls. Cut each sandwich in half and serve immediately. Serves 4.
Post a comment
Commenting requires registration.