Bresaola, Asparagus and Fresh Mozzarella Sandwich


  • 8 spears asparagus (trimmed)
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 2 ciabatta rolls
  • 8 thin slices bresaola
  • 4 thin slices salted fresh mozzarella
  • Balsamic vinegar (preferably aged)


Preheat a grill pan over medium-high heat for at least 5 minutes.

Toss the asparagus with a little oil, and as much salt and pepper as you like. Grill, turning, until lightly charred and crisp-tender, 5-8 minutes. Remove to a plate.

Split the rolls. Layer 4 slices of bresaola on each bottom half, top with 2 slices of cheese and 4 asparagus spears. Drizzle with balsamic. Close the sandwich.

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