Open faced asparagus and smoked cheese sandwich


I like to make an open faced sandwich for a light dinner and serve it with a small green salad on the side. Here I propose you a version with green asparagus, smoked scamorza (an Italian cheese, which is like a dry and hard mozzarella), some onions and mushrooms. A nice, easy and tasty spring dinner!

Open faced asparagus and smoked cheese sandwich

Servings 2
Prep Time 10 minutes
Cook Time 25 minutes


  • 4 slices of bread sourdough bread for instance
  • 250 g green asparagus preferably thin ones like wild asparagus or medium ones cut in two lengthwise
  • 10 slices of smoked scamorza or another smoked cheese like smoked raclette for instance, or simply mozzarella
  • ½ red onion or yellow onion
  • 6 button mushrooms
  • salt
  • pepper
  • thyme
  • olive oil
  • basil leaves
  • 2 tbsp pesto optional


  • Wash the asparagus, remove the hard part.
  • Cook the asparagus: you can either steam them for 5 minutes and then fry them for 5 minutes, or simply steam them (10 to 15 minutes depending on the size) or simply fry them (also 10 to 15 minutes), as you prefer.
  • Chop the red onion and fry it in a saucepan with a drizzle of olive oil.
  • Slice the mushrooms and add them to the onion and cook for 4 minutes. Set aside.
  • Preheat the oven (180°C).
  • Put the slices of cheese on the bread. Put the red onions and mushrooms mixture on top. Add the asparagus (eventually cut them in two lengthwise before).
  • Add salt, pepper and a hint of thyme.
  • Put in the oven for approx. 6 minutes until the cheese starts to melt.
  • Let it cool a bit before eating. When serving, add a few basil leaves on top and eventually a little bit of pesto.
Course: Main Course, Snack

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