by David Schneider, a Grilled Cheese Academy Recipe Contest Finalist
Full of flavor inside and out, this sandwich features a highly flavorful mélange of ingredients complemented by Wisconsin Blue cheese. The perfect lunchtime meal for a spooky October day. For more fall grilled cheese recipes visit GrilledCheeseAcademy.com and download our free recipe book.
12 thin asparagus spears, tough ends removed
1 tablespoon olive oil
Kosher salt to taste
1 tablespoon mayonnaise
1 teaspoon prepared basil pesto, or more to taste
2 slices multigrain bread
1/2 teaspoon Dijon mustard
3 ounces thinly sliced Black Forest ham
Wisconsin Blue Cheese, thinly sliced to cover bread surface
Sliced, seeded grapes, enough to cover bread surface
Place asparagus spears in shallow bowl and coat with olive oil. Salt spears. Heat grill pan over medium high. Grill spears 5–7 minutes, turning occasionally to evenly brown until slightly charred and tender to fork. Set aside.
Combine mayonnaise and pesto in small bowl. Spread a thin, even layer on each bread slice and place, pesto-side down, on work surface. Spread the other side of one slice with Dijon mustard.
Top with ham, asparagus spears and Blue cheese slices. Place grape slices to loosely cover cheese. Top with other bread slice, pesto-side up.
Heat skillet over medium. Grill, turning once, until both sides are golden and center is hot.