This is one of my favorite sandwich recipes from Tom Colicchio’s book, ‘witchcraft. I like to serve with a nice green salad.
1 small bunch pencil asparagus, bottoms trimmed
1 small red onion, sliced into ¼-inch rings
2 tbsp. extra-virgin olive oil
2 tbsp. sherry vinegar
4 roughly chopped basil leaves
4 slices rustic country bread
1 peeled garlic clove
1/2 pound sliced Vacherin cheese
1 sprig fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
- In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a hot grill pan and cook until slightly charred, about 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
- Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic.
- Top the garlic toast with the asparagus and onion, and follow with the cheese.
- Place the open-faced sandwiches on the grill, cover, and remove when the cheese is starting to melt. Garnish with thyme and serve.