The benefit of working at home is that I can eat last night's leftovers if I want and Ken hasn't taken them to work. Or I can take a break for a little kitchen therapy and make something fresh. Even if it's just a sandwich.
Make no mistake, however, this is not just any sandwich. Forget the turkey and Swiss and enter stove-top roasted asparagus. And scallions. And raisins. And feta cheese. And a smoky, spicy dressing.
Sounds like strange sandwich makings especially the raisins, but I guarantee you, you'll make this sandwich again. And if you don't put the raisins on there, you'll wish you did. They don't change the texture of the sandwich and in fact, you'll likely not even notice them. But their subtle sweetness really balances out the feta and the dressing. And the dressing ... oh my! It's made by mixing mayonnaise, Dijon mustard, ketchup, sherry vinegar, garlic, and chipotle chili powder (or a chipotle in adobo sauce). It DOES pack a punch. If you have any dressing left, save it for other roasted (or grilled) vegetables like potatoes, sweet potatoes, zucchini, cauliflower, or eggplant. Or for crudités. Or steak fries.
I made my sandwich on Dave's Killer Bread, but if you have a great sub roll, it would be awesome. I've adapted this recipe from New York City's No. 7 Sub shops who make grilled asparagus sandwiches with the dressing smoked over wood chips and of course, they are served on sub rolls. Be sure to toast whatever bread you use.
I used fresh asparagus, but you could heat leftover asparagus from last night's dinner. I roasted it in a cast-iron skillet on the stove which is my usual way of cooking it, but you could put it in a single layer on a cookie sheet and roast it in the oven, or you could also grill it.