Baked Asparagus Toast with Zesty Cheese Sauce
This amazing high-piled open-face sandwich really has it all -- except meat.
Credit: Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps and Rolls by Paulette Mitchell
Servings: 4
Ingredients:
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 1 cup (4 ounces) finely shredded cheddar cheese
* 1/2 teaspoon dry mustard
* Salt to taste
* 1/8 teaspoon cayenne, or to taste
* 4 slices whole-wheat bread or 2 whole-wheat English muffins, halved
* Mustard for spreading
* 12 asparagus spears (16 or 20 if the asparagus is very thin)
* 1 tablespoon butter
* 1 tablespoon olive oil
* 3 cups (15 ounces) sliced cremini mushrooms
* 4 (1/2-inch-thick) tomato slices
* Dash sweet paprika, preferably Hungarian
Directions:
To begin: Preheat the oven to 350 degrees F. Lightly coat an 8-by-10-inch baking pan with cooking spray.
To make the sauce: Melt the butter in a medium nonstick saucepan over medium heat. Add the flour and stir constantly until the mixture is smooth and bubbly. Gradually add the milk, whisking constantly until the sauce is smooth and thickened, about 3 minutes. Reduce the heat to low; add the remaining sauce ingredients (through cayenne pepper). Stir constantly until the cheese is melted. Remove from the heat. Taste and adjust the seasoning. Cover and set aside.
Arrange the bread or English muffin halves in a single layer in the baking pan. Toast in the oven for about 2 minutes, or until the top surfaces are lightly browned. Lightly spread each with mustard.
To make the filling: Steam the asparagus over boiling water in a covered pot for about 4 minutes, or until crisp-tender. Drain well.
Melt the butter with the oil in a medium nonstick skillet over medium-high heat; add the mushrooms. Cook, stirring occasionally, until tender, about 5 minutes.
Top each bread slice or muffin half with a tomato slice. Add a layer of mushrooms and asparagus spears to each. Pour the cheese sauce over the sandwiches; sprinkle with paprika. Bake the sandwiches for about 8 minutes, or until the cheese sauce is bubbly.
