Name: Grilled Asparagus and Red Pepper Sandwiches with Miso Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 red bell pepper; 3 tbsp mayonnaise; 1 tbsp grainy mustard; 1 ½ tsp red miso; 1 tsp fresh lemon juice; 1 clove garlic, minced; ⅛ tsp cayenne pepper; Salt and freshly ground pepper, to taste; 16 thick asparagus (1 1/2 pounds); 1 medium red onion, thickly sliced; 1 tbsp extra-virgin olive oil; 8 slices 1/2-inch-thick slices peasant bread; ¼ cup chopped basil

Grilled Asparagus and Red Pepper Sandwiches with Miso Aioli

A smoky, savory sandwich with grilled asparagus, red onion, and charred red pepper, tied together with a spicy miso-mustard aioli. Perfect for a summer lunch or light dinner.

Prep15 min

Cook15 min

Total30 min

DifficultyEasy

Servings4

These sandwiches are a celebration of grilled vegetables, with the earthy flavor of asparagus and the sweetness of charred red pepper and onion. The miso aioli adds a savory umami kick that elevates every bite.

Use thick asparagus spears so they hold up on the grill, and choose a sturdy peasant bread that can stand up to the juicy toppings. Serve them warm, cut in half, for a satisfying meal.

Method

Light a grill or preheat a grill pan over medium-high heat. Place the red bell pepper on the grill and cook, turning occasionally, until the skin is charred all over, about 8-10 minutes. Transfer the pepper to a bowl, cover with plastic wrap, and let it steam for 5 minutes. Then peel off the skin, remove the core and seeds, and slice the pepper into 1/2-inch-thick strips.
In a small bowl, combine the mayonnaise, grainy mustard, red miso, lemon juice, minced garlic, and cayenne pepper. Stir until smooth. Season with salt and freshly ground black pepper to taste. Set aside.
Brush the asparagus spears and red onion slices with the olive oil, and season with salt and pepper. Place them on the grill over moderately high heat. Cook the asparagus until crisp-tender, about 5 minutes per side, and the onion slices until tender, about 5 minutes per side. Transfer the grilled vegetables to a platter.
Grill the bread slices on both sides until toasted and lightly charred, about 1-2 minutes per side.
Spread the prepared mayonnaise mixture evenly on 4 of the toasted bread slices. Sprinkle the chopped basil over the mayonnaise. Top with the grilled asparagus, onion slices, and red pepper strips. Close the sandwiches with the remaining 4 toast slices, press gently, and cut each sandwich in half. Serve immediately.

💡 Tips

If you don't have a grill, you can use a cast-iron grill pan or even a regular skillet.
To save time, you can roast the red pepper in the oven under the broiler instead of on the grill.
For extra flavor, add a few slices of grilled halloumi or feta cheese.

Inspired by a recipe from Food & Wine