Paula Deen Asparagus Sandwich

Paula Deen asparagus sandwich turns sautéed asparagus, melty Jack cheese and sharp red onion into a crisp, buttery grilled sandwich on pumpernickel in 30 minutes. Save this easy veggie lunch sandwich for a weeknight dinner, church supper or Sunday dinner, because it feeds 2 and comes together in one skillet.

Blanch the asparagus for just 1 minute and drop it straight into an ice bath, because that locks in the bright green color and snap. Skip the ice and the spears keep cooking, so they turn limp and gray inside the sandwich.

Paula browns the buttered bread on one side, flips it, and melts the Jack cheese right on the slices before the dressing goes on. That way the cheese acts as a barrier, so the homemade Thousand Island never soaks into the pumpernickel.

Paula Deen Asparagus Sandwich

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

640

kcal

Crisp-tender asparagus and creamy Jack cheese sit between buttery, toasted pumpernickel with a tangy homemade dressing. The dark bread gets crunchy on the outside while the cheese melts into every layer.

Ingredients

• Asparagus Sandwich:
  

• 2 tablespoons Butter
  

• 3 slices red onion rings
  

• 2 slices Jack cheese
  

• 2 slices pumpernickel bread
  

• 8 spears fresh asparagus (light green bottom end off), washed and cut
  

• 1 to 2 tablespoons thousand island dressing, recipe below
  

• Homemade Thousand Island Dressing:
  

• 1½ cups mayonnaise
  

• 1 egg, finely crushed
  

• 1 cup ketchup
  

• ¼ cup dill relish
  

• Paula Deen's Lemon-Pepper Seasoning, to taste
  

• salt to taste
  

• Pepper to taste
  

• dill pickles, for garnish
  

Directions

• Blanch the asparagus: Drop the 8 cut asparagus spears into boiling water for 1 minute. Then move them straight into an ice bath so they stay bright green.
• Make the dressing: Stir together 1½ cups mayonnaise, 1 finely crushed egg, 1 cup ketchup, ¼ cup dill relish, lemon-pepper seasoning, salt and pepper in a medium bowl. It makes about 2¾ cups, so you'll have plenty left over.
• Sauté the asparagus: Heat a skillet and melt 1 tablespoon of the butter over it. Then lightly sauté the asparagus with salt and pepper, or lemon pepper if you like, and set it aside.
• Grill the bread: Butter the 2 pumpernickel slices with the remaining butter and grill them on one side in a hot skillet. Once they're toasted, flip them and lay a slice of Jack cheese on each.
• Melt the cheese: Let the cheese melt while the second side grills, then remove the slices from the pan. Spread 1 to 2 tablespoons of Thousand Island dressing over the melted cheese.
• Build the sandwich: Arrange the sautéed asparagus on top of the cheese, rotating the spears so they lie in alternating directions. Then top with the 3 red onion rings.
• Slice and serve: Cut each sandwich in half and garnish with dill pickle slices or parsley. Serve it warm, while the cheese is still soft.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread than pumpernickel?

Rye is the closest swap, and it gives you the same slightly tangy flavor. Sourdough or whole wheat also work, though pumpernickel's dark, earthy taste goes especially well with the sharp onion and dressing.

What can I use instead of Jack cheese?

Swiss or provolone melt just as smoothly and pair nicely with asparagus. Pepper Jack is a good choice if you want a little heat, since the dressing is on the sweet and tangy side.

Can I make the Thousand Island dressing ahead of time?

Yes, the dressing can be made a day or two ahead and kept covered in the fridge. Because it makes about 2¾ cups, you can use the extra on burgers, salads or a second round of sandwiches.

Do I really need to blanch the asparagus first?

I'd say yes, because a quick blanch and ice bath keeps the spears bright and tender-crisp. Without it, raw asparagus stays tough in a sandwich that only cooks for a few minutes.

How do I keep the sandwich from getting soggy?

Melt the cheese onto the toasted bread first, then add the dressing, so the cheese shields the bread. Also pat the asparagus dry after the ice bath, since extra water makes the pumpernickel soft.