• 4 Rustic Rye Slices
• 4-8 Havarti Cheese Slices
• ½ Pound asparagus ends trimmed
• ½ Lemon
• 1 Avocado peeled, halved and pitted
• ⅛ Teaspoon cayenne pepper
• 3-4 Tablespoons butter
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

① Preheat an oven or toaster oven to 450 degrees F. Place the asparagus spears on a baking sheet and drizzle with olive oil. Roll the spears in the oil to coat then season with kosher salt and freshly ground black pepper then roast for 10-15 minutes or until the spears are tender. Remove, give a light squeeze of lemon, toss and cool.
② Place the avocado halves in a small bowl with the cayenne pepper and a squeeze of lemon. Smash roughly with a fork so the mix is still chunky.
③ Spread ½ tablespoon of butter on one side of each slice of the bread, then stack the buttered sides together.
④ Layer 1-2 slices of Havarti on the bread stack. Add half of the avocado mixture then layer asparagus spears to cover the bread. Top with 1-2 more slices of Dill Havarti on top.
⑤ Drizzle a small amount of olive oil in a non-stick frypan over medium heat. Place the sandwich in the pan buttered side down and top with the other slice of bread. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden.
⑥ Reduce the heat to medium-low and flip the sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully.
⑦ Repeat with other sandwich. Cut the sandwich in half if desired and enjoy!