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Fancy Springtime Sandwiches 

• ½ pound fresh pencil-thin asparagus spears

• 8 slices (each 1 inch thick) French bread

• 1 cup (5 ½ ounces) chopped or diced ham

• 1 tablespoon grainy Dijon-style mustard

• 2 tablespoons reduced fat mayo

• 4 slices (4 ounces) provolone or Swiss cheese 

Heat oven to 450 degrees. Rinse the asparagus and snap off the tough ends. Place the spears in a glass pie plate or other shallow microwave-safe dish. Cover the dish with microwave-safe plastic wrap, such as Saran and cut a 1-inch slit in the top for a vent. Cover the plate, and microwave on HIGH, until the spears are crisp-tender, about 2 to 3 minutes. Set aside.

Place the bread slices in a single layer on a baking sheet, place in the oven and bake until lightly toasted, about 5 minutes. Meanwhile, mix together the ham, mustard and mayo in a small bowl.

Spread the ham mixture  over the bread slices on the baking pan, dividing it evenly and working carefully so as not to touch the hot pan. Place 3 to 4 asparagus spears on top of the ham mixture on each sandwich. Cut the cheese slices in half and place half a slice over the asparagus on each sandwich.

Return the pan to the oven and bake just until the cheese melts, about 2 minutes.

Serve at once, placing 2 sandwiches on each plate.

Yield: 4 servings.
 

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