We love grated cheese on some roasted asparagus as a tasty (and half healthy) side dish to accompany dishes at dinner parties.
One day when we had some bread that was nearing its expiration we wanted to use up some leftover asparagus from the night before and add some cheese to make our own grilled cheese sandwich.
What we discovered was a whole new take on the traditional grilled cheese sandwich and we’ve not looked back since.
However, we love to change things up now and again to see what other ingredients we can also add into this mouthwatering experience and that’s why we started hunting for the best roasted asparagus grilled cheese sandwiches out there that we can recreate.
So we thought today we’d share our favorites so you can also make incredible roasted asparagus grilled cheese sandwiches that will blow you and your guest’s minds.
If you don’t like to try anything too fancy, then you’ll love this Closet Cooking recipe that incorporates the typical asparagus and cheese (they recommend oka or Gruyere).
They match them with some rich tangy mustard on your favorite type of bread, or you can just opt for the usual loaf that you have lying in your bread bin.
From start to finish the recipe will take 40 minutes, but cooking your grilled sandwich in the pan will only take 2-4 minutes per side to ensure the cheese is melted and oozing out the side.
Sourdough bread is one of the best options around for a grilled cheese sandwich, so we had to recreate this one from Mashup Mom.
She also loves to add Dijon mustard to her sandwiches to take them up a notch and parmesan and Havarti are the cheeses of choice to make everything come together.
Make sure to season your asparagus thoroughly before cooking with salt and pepper and toss them in olive oil before grilling them in the oven. Thinner asparagus will cut down your cooking time if you’re in a rush and just eager to fill your stomach.
Grilled cheese sandwiches can sometimes become a bit bland, especially if you’re someone who tries to play it safe with their ingredients every time.
Luckily for you, one little ingredient can change the game and completely take your asparagus and grilled cheese sandwiches to the next level.
The secret ingredient is basil pesto, and you don’t even need a lot of it to spice up this traditional recipe. You’ll need to make sure you’re adding cheese in the middle and on top of your other ingredients, after all this is a grilled cheese sandwich.
If you’ve got some more time on your hands or you’re hoping to serve up some fine dining sandwiches to guests you’re hosting, then recreate these fancy fresh herb, asparagus, and grilled cheese sandwiches by Fine Cooking.
The cheeses of choice are grated mozzarella, grated Parmigiano Reggiano, and whole milk ricotta, but feel free to switch out any you’re not fond of.
For herbs, you’ll need parsley, chopped mint, and chopped basil which will be tossed with capers, olive oil, garlic, and lemon juice to create huge flavoring in your sandwich.
The ingredients are all served on olive bread which you’ll be able to find at your local grocery store.
Hoagie rolls are the ideal type of bread to use when you’re looking to stuff lots of ingredients into but you don’t want the bread to split or rip whilst you’re munching away.
For the recipe, you’ll need red bell peppers, shredded swiss cheese, ripe tomatoes, mayonnaise, lemon juice, garlic, and of course your grilled asparagus.
You’ll need to lightly toast the hoagie rolls first in the oven before adding all your ingredients before putting them back in the oven to melt the cheese and to add a crispy finish to the top of the roll.
Before serving, add your dressing (mayo, garlic, and lemon juice) all over the ingredients inside until it’s dripping out from the sides) – the messier, the better,
This recipe helps us imagine that we’re sitting enjoying some food on the Italian coastline with a nice cold glass of wine in our hands.
To recreate this recipe, you’ll need sourdough bread, granulated garlic, cheddar, mozzarella, and goats cheese, tomatoes (vine-ripened tomatoes are best for flavor), and plenty of fresh oregano.
You’ll also need some butter to smother over your slices of bread and also to create a garlic butter spread underneath your 3 layers of cheeses.
This is the ultimate cheesy experience.
We don’t know about you, but we think a grilled sandwich is nothing without a good sauce, that’s why we love this rich recipe from Food & Wine as they make their own French dressing to top the hoagie rolls.
Even if you don’t like all of the ingredients for the dressing, don’t skip any out as everything comes together in the end and the flavor is immense.
The recipe requires you to parboil your asparagus before baking them in olive oil, salt, and pepper in a griddle pan to cut down the cooking time, so you can hopefully eat your grilled sandwich sooner.
Crispy bacon, melted cheese, and garlic roasted asparagus all packed into one sandwich? Yes, please.
The recipe also requires some tangy Dijon mustard to add a kick and they’ve opted for some Cabot Seriously Sharp cheddar cheese, however, you can just use your favorite if you want.
Make sure to cook through your bacon and asparagus before assembling your sandwich.
This is the creme de la creme of grilled cheese sandwiches and is probably best to savor for special lunches on the weekend when you need a serious pick-me-up.
The recipe includes shallots, mushrooms, pinot grigio wine, heavy cream, garlic, and Gruyere cheese. It may sound like a lot for one little sandwich, but trust us, it works splendidly.
You’ll need to finely chop your additional ingredients, or you can choose to pulse them in a food processor to cut down your preparation time. Either way, you’ll need to make sure they’re small enough to fit in the sandwich.
This asparagus and grilled cheese sandwich from Toaster Oven Love is packed with flavor thanks to balsamic vinegar and garlic hummus.
The recipe also includes roughly chopped walnuts (but we tried it before and will choose to skip them in the future) and the cheese of choice, mozzarella.
This recipe will be prepared and cooked in under half an hour and will be great for weeknight dinners or lunches on the weekend.