Egg, Turkey, and Asparagus Sandwich Stacks

These double deckers are perfect for a laid-back brunch on a lazy weekend morning.

Makes 1

Ingredients:

1 small bunch asparagus stalks, trimmed and cleaned

olive oil 

salt and pepper 

juice from half a lemon 

2 slices whole-wheat or multigrain bread 

2 slices smoked turkey breast or turkey ham 

1 egg

Procedure:

1  Place asparagus stalks in an even layer on a toaster oven tray. Drizzle with olive oil, season with salt and pepper, add lemon juice; toss well. Broil for 3 to 5 minutes; set aside. 

2  In the same tray, toast bread until crisp; set aside. Place 1 slice of bread on a plate, cover with a slice of turkey breast, and top with asparagus. Repeat procedure to make a double stack. 

3  In a nonstick frying pan over medium heat, fry an egg until the whites are set but the yolk is still runny. With a spatula, carefully lift the fried egg from the pan and set it on top of the sandwich stack. Top with remaining slice of bread.

Triple Decker Grilled Vegetable Sandwich

Prefer herbed foccacia or ciabatta? Go ahead and replace the whole-wheat. Great on the side no matter what kind of bread: potato chips or onion rings.

Serves 1 

Prep Time 10 minutes 

Cooking Time 15 minutes

Ingredients:

3 slices whole-wheat bread

1 tablespoon butter

1 cup extra virgin olive oil

half a zucchini, thinly sliced lengthwise

half an eggplant, thinly sliced lengthwise

half a red bell pepper, sliced

half a green bell pepper, sliced

2 red onions, sliced

1/4 teaspoon fresh thyme and rosemary, finely minced

salt and pepper to taste

2 tablespoons sundried tomatoes in oil

1/4 teaspoon lemon juice

2 tablespoons pesto

Procedure:

1 Spread butter on one side of each bread and toast.

2 Place all vegetables in a big mixing bowl. Pour in oil and minced herbs. Season to taste and toss well together using both hands.

3 Grill vegetables until done and grill marks form. Set aside.

4 In a blender, purée sun dried tomatoes and add lemon juice.

5 Arrange toasted and buttered bread slices in a row. Spread sun dried tomato on the unbuttered side of the first slice. Top with grilled vegetables. Spread pesto on the buttered side of the second slice, and cover the vegetables with this. On this slice, spread sun dried tomato pesto. Top with more grilled vegetables. Spread pesto on the unbuttered side of the third slice and cover the vegetables with this.

6 Place sandwich on a panini griller to warm, or use a toothpick to hold sandwich together.