Lady and Sons Asparagus Sandwich Paula Deen
Elevate your sandwich game with Paula Deen’s Lady and Sons Asparagus Sandwich, a delectable blend of fresh, tender asparagus, creamy Swiss cheese, and zesty Dijon mustard spread, all toasted to golden perfection. This recipe strikes the perfect balance between indulgence and sophistication, with layers of seasoned asparagus nestled between slices of French or Italian bread, enhanced by a tangy mix of mayonnaise, lemon juice, and garlic powder. Quick and easy to prepare in just 25 minutes, this warm, cheesy delight makes an elegant lunch or light dinner option. Serve it with a crisp side salad or a bowl of soup for a complete and satisfying meal! Perfect for asparagus lovers and sandwich enthusiasts alike, this recipe is a must-try for anyone seeking to add a little Southern charm to their table.
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Recipe Information
Ingredients
- 12 pieces Fresh asparagus spears
- 2 tablespoons Butter
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices French or Italian bread
- 4 slices Swiss cheese
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 teaspoons Garlic powder
Instructions
Wash the asparagus spears and trim off the woody ends. Set them aside.
In a large skillet, melt the butter over medium heat. Once melted, add the asparagus spears to the skillet.
Cook the asparagus for about 3-5 minutes, or until they are tender but still slightly crisp. Season with salt and black pepper. Remove the asparagus from the skillet and set them aside.
Take two slices of bread and spread 1 tablespoon of mayonnaise on each. Combine Dijon mustard, lemon juice, and garlic powder in a small bowl, then spread this mixture evenly over the mayonnaise layer.
Place a slice of Swiss cheese on top of the spread on each piece of bread.
Add 6 cooked asparagus spears on top of the cheese for each sandwich, then cover with another slice of cheese.
Top the sandwich with the remaining slices of bread.
Using the same skillet, cook the sandwiches over medium heat, pressing down lightly with a spatula. Cook for 2-3 minutes on each side or until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the skillet, cut them in half if desired, and serve immediately.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.3 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 403 mg | 31% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
