INGREDIENTS
6
oz. fresh asparagus spears
2
tablespoons fat-free mayonnaise or salad dressing
1/2
teaspoon Dijon mustard or brown mustard
1/4
teaspoon dried dill weed
1
can (11 oz) Pillsbury® refrigerated crusty French loaf, baked as directed on can and sliced in half lengthwise
1
cup sliced fresh mushrooms
1/2
small red bell pepper, cut into thin rings
2
(1 1/2-oz.) slices reduced-fat mozzarella cheese
DIRECTIONS
1
Break or cut off tough ends of asparagus. In 12x8-inch (2-quart) microwave-safe dish, arrange spears with tips in center. Add water; cover with microwave-safe plastic wrap. Microwave on HIGH for 3 to 4 minutes or until asparagus is crisp-tender.*
2
Meanwhile, in small bowl, combine mayonnaise, mustard and dill; mix well. Spread mayonnaise mixture evenly over cut side of each half of bread. Top each sandwich with mushrooms, cooked asparagus and bell pepper rings. Cut cheese into 1-inch-wide strips; arrange over peppers. Place on ungreased broiler pan or cookie sheet.
3
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.
High Altitude (3500-6500 ft)
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