Aprox. 10 thin spears of asparagus, tough ends trimmed
2 tbsp Hellman’s light mayonnaise
2 clove crushed garlic, (I use a pilón to smash my garlic)
3 oz ciabatta, sliced open
4 slices (1/2 oz) prosciutto ham
4 slices low fat swiss (Sargento)
1/3 cup baby arugula
olive oil spray
Preheat panini grill or any inside grill, I use a George Foreman Grill. Lightly spray asparagus with olive oil, season with salt and pepper. When the grill is hot, grill asparagus about 3-4 minutes until tender crisp. Set aside.
Combine mayonnaise and garlic in a small bowl. Spread the garlic mayonnaise inside the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray.
Place on grill and press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
Recipe Courtesy of SkinnyTaste.com