Asparagus, Mushroom, and Swiss Flatbread Melts

This Asparagus, Mushroom, and Swiss Flatbread Melt is the direct result of a random craving I had one day for a Subway flatbread melt and the discovery of wilting veggies in my fridge. I consider these veggie discoveries little blessings in disguise because I never have to question what to cook for dinner on those nights. Me to my husband after taking fridge inventory: “Guess I’ll be sautéing these limp asparagus spears and almost-shriveled mushrooms for dinner tonight!” My husband: “Mmm can’t wait for that.” If he only knew what I had up my sleeve.

That sarcastic tone certainly changed to one of pure delight after his first bite of this sandwich. It’s literally oozing with melted swiss cheese and bursting at the seams with garlic sautéed veggies. No meat allowed (or needed)! These sandwiches are wholesome enough with the tender asparagus and meaty mushrooms. And did I mention the rosemary-thyme-garlic mayo? I dare you not to dunk your sammy in it before every bite.

Let’s not overlook the flatbread, though. I did something a little crazy. I made my own…and it was so easy! Of course, if you want to save yourself 15-20 minutes of prep, pick up some pitas or wraps at the grocery store, but these homemade flatbreads are crazy simple to make. They’re lightened up with nonfat Greek yogurt. And, the slightly charred bubbles that form from cooking it on the stovetop give the sandwich a 5-star restaurant quality flavor. Plus, warm, doughy, homemade flatbread + melted cheese = heaven. Am I right?

Do you have asparagus or mushrooms sitting in the back of your fridge desperately in need of some culinary love? Or, have I convinced you to nab a bundle of asparagus and pack of mushrooms on your next stroll through the produce section? Whatever the case, use these veggies to craft the most unexpectedly delicious vegetarian sandwich. And consider making your own flatbread using the recipe below. It is so worth it!

Asparagus, Mushroom, and Swiss Flatbread Melts

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Krista

Serves: 4 whole sandwiches or 8 half sandwiches

Ingredients

Flatbread

• 1⅓ cups flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• ⅓ cup greek yogurt
• ¼ cup water
• 1 tablespoon honey

Sandwich filling

• 1 tablespoon olive oil
• 1 clove garlic
• 24 asparagus spears
• Salt and pepper
• 16 oz mushrooms
• 1 tablespoon balsamic vinegar
• Salt
• 2 ounces swiss cheese

Garlic Herb Mayo

• ¼ cup light mayonnaise
• ½ teaspoon chopped fresh thyme
• ½ teaspoon chopped fresh rosemary
• 1 clove garlic

Instructions

1. Prepare the dough: In a medium bowl, combine the flour, baking powder and salt. In a small bowl, combine the greek yogurt, water, and honey. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. Use your hands to form it into a ball. If the mixture is dry, sprinkle in about a tablespoon of water. Place the dough ball back in the bowl and let it rest while you sauté the asparagus and mushrooms.
2. Saute the veggies: Heat oil in a sauté pan over medium heat. Add the garlic and asparagus spears. Sprinkle with salt and pepper. Stir until combined. Cook, covered, for 6-7 minutes until asparagus spears are tender. Uncover the pan and add the mushrooms and balsamic vinegar. Sprinkle mixture with salt. Cook for another 3-4 minutes until mushrooms are tender. Take the pan off the heat and set aside.
3. Make the flatbread: Divide the dough into 4 equal balls. On a flat, floured surface, use a rolling pin to roll out each ball into oval shapes about 8 x 11 inches. Spray a grill pan or regular pan with cooking spray and place it over medium heat. Cook each flatbread for about 1 minute on each side. Turn down the heat to low-medium.
4. Assemble the sandwiches: Layer ¼ cup of mushrooms, 6 asparagus spears, and 1 ounce of cheese on half of the flat bread. Fold the other half of the flat bread over the cheese to close.
5. Heat the sandwiches: Place each flatbread back in the grill pan over low-medium heat. Cook, covered, for about 2 minutes on each side. Remove sandwich from heat and set aside. In a small dish, combine all the mayo ingredients. Serve each whole or half sandwich with a side of mayo for dipping.

Notes

Serving size: Whole sandwich w/ 1 tbs of Garlic Herb Mayo
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 347 Fat: 12.4g Carb: 46.8g Fiber: 5.5g Protein: 16.9g Sugar 7.9g Sodium: 506mg
Weight Watchers Points (calculated on member website)
WW: 9 Points Plus

Serving size: Half sandwich w/ 1 tbs of Garlic Herb Mayo
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 174 Fat: 6.2g Carb: 23.4g Fiber: 2.7g Protein: 8.4g Sugar 3.9g Sodium: 255mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus

3.4.3177

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