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Asparagus, gouda and sun dried panini

Asparagus, gouda and sun blushed tomato panini

A warm, melty panini filled with asparagus, creamy gouda and sun‑blushed tomatoes, perfect for easy lunches
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Cook Time 10 minutes
Course Lunch
Cuisine British
Servings 1 people

Equipment

  • frying pan
  • George Forman or panini press

Ingredients
  

  • 1 panini, cut lengthways in half
  • 6 asparagus spears, trimmed
  • dash of olive oil
  • 2 slices gouda cheese (pre-sliced pack)
  • 3-4 sun-blushed tomatoes, plus some of the oil from the jar
  • salt and pepper

Instructions
 

  • Heat a little oil in a frying pan, add the asparagus and season with a little salt and pepper and fry for a couple of minutes.
  • While you're putting the panini together, pre-heat the panini press or George Foreman.
  • Place 1 slice of cheese one half of your panini (depending on the size of your roll, I tend to cut each slice in half and place side-by-side)
  • Then top the cheese with asparagus and chopped sun-dried tomatoes, with a little drizzle of oil from the jar.
  • Place the other slide of cheese on top and top with the other half of your panini.
  • Place your panini on the grill for around 2-3 minutes until it's golden brown and the filling has warmed through and cheese is melting.