Cheddar-Almond Open-Faced Sandwiches Recipe

Cheddar-Almond Open-Faced Sandwiches

Serves 6

The secret to this flavorful sandwich is the special sauce made of toasted almonds, roasted garlic and some of the asparagus. And our roasting method allows you to cook the garlic in only 20 minutes (not an hour) and even in a toaster-oven. Note: A small head of garlic yields about 2 Tbs. roasted garlic.

2 small heads garlic
1 ½ lb. asparagus, trimmed
3 Tbs. olive oil
½ tsp. salt
½ cup slivered almonds, toasted
2 Tbs. fresh lemon juice
6 slices pumpernickel bread
1 ½ cups grated cheddar cheese

Preheat oven to 350F.
Separate garlic cloves, and place on baking sheet. Roast 20 minutes, or until skins begin to brown and garlic turns soft. Cool, then squeeze garlic from skin of each clove. Increase oven temperature to 450F.
Toss asparagus in 1 Tbs. oil, and sprinkle with 1/4 tsp. salt. Place in single layer on baking sheet, and roast 4 to 8 minutes, or until crisp-tender. Cool. Trim ends so asparagus are same length as width of bread, and reserve ends.
Put 1/4 cup almonds in food processor or blender, and chop fine. Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 tsp. salt, and purée until smooth.
Preheat broiler.
Place bread slices on baking sheet. Spread each slice with 2 Tbs. puréed almond mixture. Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese. Broil sandwiches about 3 minutes, or until cheese has melted. Sprinkle sandwiches with remaining almonds.