Asparagus Melt with Pesto Spread

Randy Mayor; Melanie J. Clarke

Yield: 2 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 30%
  • Fat: 11.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.7g
  • Carbohydrate: 40.7g
  • Fiber: 2.8g
  • Cholesterol: 31mg
  • Iron: 3.6mg
  • Sodium: 1041mg
  • Calcium: 324mg


  • 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


  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.
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