Modern Panini: Asparagus, Sun-Dried Tomato & Chèvre

Name: Modern Panini: Asparagus, Sun-Dried Tomato & Chèvre
Yield: Serves 2
Cuisine: Italian
Ingredients: chopped fresh thyme 1 tbsp; white or whole-wheat French rolls 2, split; olive oil–packed sun-dried tomatoes ¼ cup (2 oz/60 g), drained and sliced, with 1 tbsp oil reserved; olive oil–packed sun-dried tomatoes ¼ cup (2 oz/60 g), drained and sliced, with 1 tbsp oil reserved; white or whole-wheat French rolls 2, split; asparagus spears ¼ lb (125 g); balsamic vinegar 2 tsp; chopped fresh chives 2 tbsp; olive oil–packed sun-dried tomatoes ¼ cup (2 oz/60 g), drained and sliced, with 1 tbsp oil reserved; fresh goat cheese 3 oz (90 g), room temperature

Preparation info

Serves
2

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Earthy asparagus and fresh spring herbs hold up nicely alongside the sweet, concentrated flavor of sun-dried tomatoes and balsamic vinegar in this panino. Add a thick layer of tangy goat cheese, and the results are memorable.

Ingredients

white or whole-wheat French rolls 2, split

Europe
Italy
Sandwich
Spring
Mediterranean
Street Food
Vegetarian

Method

Bring a medium pot of salted water to a boil. Add the asparagus to the boiling water. Cook until tender-crisp, about 3 minutes. Drain the asparagus, rinse under cold water, and then drain again. Pat the asparagus dry.
Preheat the sandwich grill. Brush the crust sides of the rolls with the reserved sun-dried tomato oil. Spread the cut sides of the roll with the