Every spring, I look forward to making my favorite soup and sandwich combo: Spring Pea Soup with a Roasted Asparagus, Prosciutto and Mozzarella Sandwich. This is one of my most favorite easy weeknight dinner combinations.
The soup alone is amazing and, lucky for me, its one of the kid’s favorites too. This week I’m sharing my super-simple recipe on TheInspiredHome.com. The peas and basil combine for such a bright, fresh flavor and the color is absolutely gorgeous. Head on over to the site for the recipe but be sure to swing back here complete the meal with this perfectly paired sandwich.
As delicious as the soup is, its nothing without this sandwich. Similar to a caprese sandwich –another one of my favorites — but heartier and springier. Roasted asparagus spears provide a delicious, tangy bite of spring while whole wheat baguette adds nuttiness. Of course, we can’t forget the prosciutto for meaty, salty flavor and lots of fresh basil and olive oil.
All together, this combination is so perfect. When asparagus is in season, this becomes one of my favorite weekday lunches. Although I can’t quite sell the kids on this one (they get regular grilled cheese), on rainy spring nights Jon and I enjoy this soup/sandwich combo with glasses of sauvignon blanc and a cozy fire. Makes for a wonderfully easy/elegant midweek date night meal.
Roasted Asparagus, Prosciutto and Mozzarella Sandwich
Makes 2 sandwiches
Ingredients
1/2 bunch (about 10) thin spears fresh asparagus, bottom 1 inch of stems removed
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 of a whole wheat baguette
8 slices fresh mozzarella cheese
6 thin slices prosciutto (about 1/8 pound)
6 leaves fresh basil
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
salt & pepper to taste
Instructions
- Preheat oven to 425 degrees F. Arrange asparagus spears on a rimmed baking sheet, drizzle with olive oil, and salt. Roast in oven for 15 minutes, until spears are soft and golden. Remove from oven and cool slightly.
- Slice baguette into two pieces, then split each piece width-wise down the center. Toast baguette pieces in oven for 5 minutes, just until golden at the edges.
- To build sandwiches, place 3 pieces of prosciutto on bottom layer of bread. Top with half of the asparagus spears, 4 slices of mozzarella cheese, and 3 basil leaves. Drizzle with 1 teaspoon of olive oil and a squirt of lemon juice. Season generously with salt and pepper. Repeat with remains ingredients to build second sandwich. Serve immediately, with Spring Pea and Basil Soup, if desired.
