Asparagus Veggie Melts

(8)
  1 reviews
  • 20|min prep time
  • 20|min total time
  • 9 ingredients
  • 2 servings

6
oz. fresh asparagus spears
1/4
cup water
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. 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. 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. 3 Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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