Asparagus Gruyere Panini

🛒 Ingredients

• Artisan Bread 70 g · 180 kcal
• Fresh Asparagus Spears 60 g · 12 kcal
• Gruyère Cheese, shredded 56 g · 220 kcal
• Mayonnaise 15 g · 100 kcal
• Dijon Mustard 5 g · 5 kcal

👨‍🍳 Instructions

1. Trim the woody ends off the asparagus spears; blanch them in boiling salted water for 2-3 minutes until tender-crisp, then immediately plunge into ice water to stop cooking. Drain well and pat dry.
2. Spread one side of each bread slice with mayonnaise; on the other side, spread a thin layer of Dijon mustard on one slice.
3. Place a layer of shredded Gruyère cheese on the non-mayo side of one bread slice, then arrange the blanched asparagus spears evenly over the cheese.
4. Top the asparagus with more Gruyère cheese, then place the other slice of bread (mustard-side down) on top, mayonnaise-side out.
5. Preheat a panini press or a griddle pan over medium heat; grill the panini for 3-5 minutes, or until the bread is golden brown and crispy and the cheese is melted and bubbly.
6. Carefully remove the panini from the press, let it cool for a minute, then slice in half and serve warm.