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Ciabatta sandwich with minted asparagus for a fresh vegetarian sandwich recipe

Ciabatta sandwich with minted asparagus
Ciabatta sandwich with minted asparagus
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Vegetarian sandwiches often tend to stagnate in taste and ingredients, for one can certainly only subsist on so many grilled cheeses or cucumber tea sandwiches. For an exciting and unconventional twist, try this Ciabatta Sandwich with Minted Asparagus.

Asparagus is hardly the first vegetable one grabs to layer onto bread. Nevertheless, you'll find that this unusual component can provide a lovely bite. Tender skinny asparagus is drizzled with lemon juice and seasoned with mint, lightening and brightening the overall flavor.

This minted asparagus pairs quite well with Mediterranean elements, including sundried tomatoes, cucumber ribbons, mozzarella and arugula. Although it is an unusual form of condiment, try using tzatziki sauce (such as this homemade recipe found here on or a similar store-bought substitute such as cucumber dill dip used as a spread.

Although you certainly do not have to use such specific bread in this Ciabatta Sandwich with Minted Asparagus, it does help to employ a sturdy style of bread. Keep that in mind if you choose to vary this recipe. And enjoy this unconventional sandwich with fresh gusto!


  • 1 batch skinny asparagus, ends trimmed
  • 1 lemon, juiced
  • 1 tsp dried mint
  • 1 jar sundried tomatoes (packed in oil)
  • 1 large cucumber
  • 1 cup arugula
  • 8 ounces mozzarella, sliced
  • Tzatziki dressing (or cucumber dill sauce)
  • 4 mini ciabatta rolls


Bring a pot of water to a boil. Add the asparagus; cook for one minute, then use tongs to remove to a bowl filled with ice water. Pat dry with paper towels. Drizzle with the lemon juice and mint.

Next, trim the ends of the cucumber. Chop in half, then slice vertically as thinly as possible. Slice the ciabatta rolls next. Spread tzatziki sauce along the rolls. Place a layer of mozzarella along the bottom halves of the rolls. Line the top halves with the sundried tomatoes, minted asparagus, arugula and cucumber.

Broil the sandwiches on a large baking sheet for a few minutes, until warmed through and the mozzarella begins to melt. Turn the mozzarella bottom halves onto the vegetables halves; flip and serve sandwiches.

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