Grilled Asparagus Open-Face Sandwich

Yield:

24 servings, 1 sandwich (160 g) each

Ingredients

Ingredients	Weights	Measures
grape tomatoes, cut in half, seeded	3 lb. [1.4 kg] 8 oz. [225 g]	2-1/4 qt. [2.25 L] 1-1/2 cups [375 mL]
olive oil, divided	2 fl oz [60 g] -	1/4 cup [60 mL] 2 tsp. [10 mL]
fresh thyme, finely chopped	- -	2 Tbsp. [30 mL] 1 tsp. [5 mL]
garlic, minced	1 oz. [30 g] -	2 Tbsp. [30 mL] 1 tsp. [5 mL]
salt, divided	- -	1-1/2 tsp. [7 mL] 1/4 tsp. [1 mL]
black pepper	- -	1 Tbsp. [15 mL] 1/8 tsp. [0.5 mL]
fresh asparagus, trimmed	6 lb. [2.7 kg] 1 lb. [450 g]	6 bunches 1 bunch
Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette	- -	1 Tbsp. [15 mL] 1/2 tsp. [2 mL]
sourdough bread, cut into 1/2-inch-thick slices, toasted or grilled	- -	24 slices 4 slices
garlic cloves	- -	6 each 1 each
Kraft Havarti Slices	1 lb. + 4 oz. [565 g] 4 oz. [115 g]	48 each 8 each

Directions

TOSS tomatoes with 2 Tbsp. (30 mL) of the oil (or with 1 tsp. [5 mL] of the oil for trial recipe), thyme, garlic, 3/4 tsp. (3 mL) of the salt (or with 1/8 tsp. [0.5 mL] of the salt for trial recipe) and pepper. Spoon into parchment paper-lined sheet pans. Bake in 375ºF-standard oven 30 to 40 min. or until tomatoes shrink but still hold their shape.

TOSS asparagus with remaining 2 Tbsp. (30 mL) oil (or with remaining 1 tsp. [5 mL] oil for trial recipe), balsamic vinaigrette and remaining 3/4 tsp. (3 mL) salt (or with remaining 1/8 tsp. [0.5 mL] salt for trial recipe); spread into single layer on bottoms of additional sheet pans. Broil 3 to 5 min. or just until lightly browned.

RUB toast slices with garlic; place in single layer in additional sheet pan. Top with asparagus, tomatoes and cheese. Broil 2 to 3 min. or until cheese is melted.