Project Description

Bresaola, Asparagus and Fresh Mozzarella Sandwich

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2 Servings
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Difficulty Level
Active Prep
Active Prep
15 min
Total Time
Total Time
15 minutes

Here’s a pretty sandwich that works for a picnic or a midnight snack (with leftovers). And all the effort is in the shopping — it’s that easy. We like the contrast between the crunchy crust and the soft, fresh cheese, and between the salty bresaola and the smoky asparagus. Wrap these up and bring them along on a picnic. You’ll be a hero.

See Cook’s Note for a grilling tip.


Preheat a grill pan over medium-high heat for at least 5 minutes. Toss the asparagus with a little oil, and as much salt and pepper as you like. Grill, turning, until lightly charred and crisp-tender, 5 to 8 minutes. Remove to a plate.

Split the rolls. Layer 4 slices of bresaola on each bottom half, top with 2 slices of cheese and 4 asparagus spears. Drizzle with balsamic. Close the sandwich.

We’re followers of this grilling technique: oil the food, not the grill (provided you’ve seasoned your grill). That way the oil acts as a release agent for the food by increasing the temperature of the surface of the food when the oil hits the hot surface, charring it with control. And your food doesn’t end up with a oil-smoked taste. No one wants that.


  • 8 spears asparagus, trimmed
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 2 ciabatta rolls
  • 8 thin slices bresaola
  • 4 thin slices salted fresh mozzarella
  • Balsamic vinegar (preferably aged)

special equipment

  • Grill pan


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