Created by:

Daniel Kane — Mechanicsburg, PA

Tangy roasted miso asparagus, creamy Wisconsin Fontina, and spicy chili sauce blend together for a hearty and palate-pleasing snack. Or meal if you happen to devour two.


Preheat oven to 475°F. Slice Fontina thinly and divide into 8 portions. To prepare miso dressing, combine miso paste, butter, vinegar, olive oil, and chile sauce. Microwave 20 seconds. Stir. Repeat until blended. Brush miso dressing on inside and bottom of rolls. Place half a portion of Fontina on bottom of each roll. Set aside. Brush asparagus with miso dressing. Roast 10-12 minutes. Chop asparagus into 1-inch pieces and place inside sandwich. Cover with remaining Fontina Cheese and a sprinkling of chopped peanuts. Grill on griddle, in sandwich press, or return to oven until cheese is melted.


  • 8 ounces Wisconsin Fontina cheese
  • 3 tablespoons white miso paste
  • 3 tablespoons (1 1/2 ounces) unsalted butter
  • 1 teaspoon sherry vinegar
  • 2 tablespoons olive oil
  • Dash of your favorite chile sauce
  • 8 focaccia rolls, sliced
  • 20-25 pieces fresh asparagus
  • 1/2 cup dry roasted peanuts, chopped
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