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Ham, Asparagus and Tomato sandwich
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| 4 | fresh asparagus spears, trimmed |
| 2 tsp. | Extra virgin olive oil, divided |
| 2 slices | rustic white bread |
| 1 Kraft Colby jack natural slice with a touch of philadelphia | |
| 1/4 cup | baby spinach leaves |
| 1 1/2 oz. | Sliced extra lean ham |
| 2 slices | tomato |
Heat grill pan on high heat. Brush asparagus with 1 tsp. oil; cook 5 to 8 minutes or until crisp-tender, turning occasionally. Remove from pan. Cut to fit bread.
Fill bread slices with cheese, asparagus, spinach, ham, and tomatoes. Brush outside of sandwich with remaining oil.
Cook in grill pan 6 to 8 minutes or until golden brown on both sides, turning after 4 minutes.
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