Events and Celebrations

  • 125 g (4 oz) trimmed asparagus spears
  • 4 thin slices of Black Forest ham
  • 75 g (3 oz) fontina cheese, grated
  • small handful of rocket
  • 2 vine-ripened tomatoes, sliced
  • 4 slices of sourdough bread
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Steam the asparagus in a steamer for 3–4 minutes so that it is still quite firm. Leave to cool.

Arrange the ham, grated fontina, rocket, asparagus and tomatoes over 2 slices of sourdough bread. Drizzle with the oil and balsamic vinegar and top with the remaining slices of bread.

Toast the sandwiches in a sandwich grill for about 3–4 minutes or according to the manufacturer's instructions until the bread is golden and the cheese has melted. Serve immediately.

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