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A Spring Lunch Recipe from Our Executive Chef Corey Heyer

A grilled cheese sandwich is one of my all-time lunch favorites. I created this grilled cheese and asparagus sandwich for our new spring lunch menu. It utilizes the abundance of asparagus and baby arugula at this time of year. The tanginess of the brie and the depth of the grain mustard pull it all together to create a fantastic flavor combination. Enjoy!


2 Slices Multi Grain Bread
3 oz Brie Cheese, cut into long strips
1 TBSP Whole grain Mustard
8 Baby Arugula Leaves
8 Spears Asparagus, blanched until tender
2 TBSP Sweet Unsalted Butter, softened

Spread the butter evenly on one side of each slice of bread.  Spread the whole grain mustard on the other side of each of the bread slices.  Cover the mustard side of one slice of bread with the brie, then the arugula, and then the asparagus.  The asparagus should lay next to each other with the tips in the same direction.  The tips should also be hanging off the slice of bread.  Cover the asparagus with the other slice of bread, with the mustard side touching the asparagus.

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  • njordon Saturday, March 03 2012

    Great recipe!

  • Karen Adams Friday, April 01 2011

    Looks like a really great "adult" grilled cheese! Should be great with a cold tomato soup shooter (or a Bloody Mary shooter!!).

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