I feel a bit of spring in my step. I saw my first blossoming cherry tree yesterday, and after a weekend spent in Charleston I'm ready to fully dive into the fresh new produce popping up. I had a similar sandwich to this later year and new I had to recreate it. The lemon mayonnaise really brightens it up and the goat cheese adds a subtle creaminess making for a delicious vegetarian sandwich.
8 asparagus spears
3 artichoke hearts
1/2 roasted red bell pepper, sliced
5 olives, sliced
1 olive oil goat cheese
1 tbs olive oil
1 ciabatta roll
Heat a grill or grill pan over medium-high heat. From here, you can either roast your own bell pepper like I did in this pimento cheese dip, or move on to the asparagus if you're using an already roasted red pepper. Add olive oil to the hot grill or grill pan, and grill asparagus for 3 minutes until bright green and slightly tender. Remove from heat and cut in half. Add artichokes, turning on all sides until lightly charred. Remove from heat and cut into quarters.
Cut ciabatta roll in half and grill until toasted. Spread lemon mayonnaise on both sides of ciabatta roll. Layer asparagus, artichoke hearts, roasted red pepper, and olives onto roll. Sprinkle with desired amount of goat cheese.
2 tbs mayonnaise
zest 1/2 lemon
1 tbs lemon juice
Combine ingredients in a small bowl. Keep refrigerated.