Egg and Asparagus Club Sandwiches

Here’s an egg and asparagus sandwich that’s ready in 45 minutes – perfect for a dinner.

  • prep time 45 min
  • total time 45 min
  • ingredients 9
  • servings 2

Ingredients

2
eggs
6
oz. fresh asparagus spears
2
tablespoons mayonnaise or salad dressing
1
tablespoon Dijon mustard
2
teaspoons chopped fresh dill
6
(1/2-inch-thick) slices Italian bread
4
slices tomato
1
(1 1/2-oz.) slice Swiss cheese, halved
2
leaves leaf lettuce
  • 1 Place eggs in small saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Set aside.
  • 2 Meanwhile, wash asparagus; snap off tough stem ends. In large skillet, bring 1 inch lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain; rinse with cold water to cool.
  • 3 In small bowl, combine mayonnaise, mustard and dill; blend well. Spread mixture on 1 side of each bread slice. On 2 bread slices, spread side up, layer egg slices and asparagus; top each with second bread slice. Layer tomato slices, cheese and lettuce on each sandwich; top with remaining bread slices, spread side down. If desired, place 2 decorative toothpicks in each sandwich.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    530
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    240mg
    240%;
    Sodium
    920mg
    920%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    20%;
    Calcium
    35%;
    Iron
    25%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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