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Asparagus Melt with Pesto Spread

Randy Mayor; Melanie J. Clarke
Yield 2 servings (serving size: 1 sandwich)

Ingredients

  • 16 asparagus spears
  • 3 tablespoons fat-free mayonnaise
  • 1 tablespoon commercial pesto
  • 2 (2-ounce) slices sourdough bread, toasted
  • 2 (1-ounce) thin slices ham
  • 4 (1/4-inch-thick) slices tomato
  • 2 (1-ounce) slices part-skim mozzarella cheese
  • Freshly ground black pepper

Nutrition Information

  • calories 343
  • caloriesfromfat 30 %
  • fat 11.5 g
  • satfat 4.3 g
  • monofat 4.7 g
  • polyfat 1.1 g
  • protein 21.7 g
  • carbohydrate 40.7 g
  • fiber 2.8 g
  • cholesterol 31 mg
  • iron 3.6 mg
  • sodium 1041 mg
  • calcium 324 mg

How to Make It

  1. Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.

  2. Preheat broiler.

  3. Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.