Egg and Asparagus Club Sandwiches

Looking for a hearty dinner using eggs and asparagus? Then check out this flavorful club sandwich - a tasty meal. MORE+ LESS-

By Betty Crocker Kitchens

November 15, 2010

eggs

oz. fresh asparagus spears

tablespoons mayonnaise or salad dressing

tablespoon Dijon mustard

teaspoons chopped fresh dill

(1/2-inch-thick) slices Italian bread

slices tomato

(1 1/2-oz.) slice Swiss cheese, halved

leaves leaf lettuce

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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.

An American classic, the club sandwich has two layers of meat, cheese and vegetables between three slices of toast or bread. Instead of chicken or turkey, this club features asparagus and eggs.
Three-fourths teaspoon of dried dill weed can be used in place of the fresh dill.
For speedy preparation, buy already hard-cooked eggs, found near the deli.