This next recipe was inspired by a panini that Bill and I enjoyed at one of our favorite local cafes. The first time I made this sandwich was for lunches while Bill and I were camping in Sequoia National Park. It was the perfect meal to satisfy a hungry belly in the middle of a 9.2 mile hike. Since then, I’ve made this sandwich several times for lunch at work- it keeps wonderfully and is surprisingly filling for such a delicate meal.
2 slices whole wheat bread
4-8 asparagus, blanched
4 slices turkey
1 slice muenster cheese
2 tsp pesto
Rinse the asparagus, the snap off the ends. Bring a saucepan of water to boil and blanch the asparagus (cook in boiling water for about 3 minutes, then rinse immediately with cold water).
Once cool, pat dry and wrap each asparagus (depending on the size) with one slice of turkey. Note: when I make Bill the same sandwich, I usually double the amount of turkey.
Spread a teaspoon of pesto on each slice of bread. One one slice, arrange the turkey wrapped asparagus, then top with tomato slices, spinach, cheese, and second slice of bread.
If you are making this to eat right away, I recommend warming the sandwich on a panini press or a toaster oven. Enjoy!