This Roasted Asparagus Tomato Pesto Melt started as a favorite of my friend Melissa. She made many versions—sometimes with turkey, sometimes without, with different cheeses or a swipe of mayo—but the essentials stayed the same: sturdy sourdough, good melting cheese, ripe tomato and bright pesto. It’s an ideal open-faced sandwich for spring and summer. I usually keep mine vegetarian and grill it when the weather is warm, but it also does beautifully under the broiler.
For this sandwich I like a thick-sliced San Francisco–style sourdough, though any sturdy crusty loaf works. I often keep sliced sourdough in the freezer so it’s ready when I want to make a quick melt. A country loaf or other robust bread will hold up well to the pesto and melted cheese.
How to make my Roasted Asparagus Tomato Pesto Melt
The essentials are simple: a thick slice of good bread, roasted asparagus, ripe tomato, melting cheese and basil pesto. Roasting the asparagus concentrates its flavor and gives the sandwich a lovely smoky-sweet note that pairs perfectly with fresh pesto and sharp cheese.
Start by roasting the asparagus—this is my preferred method and the most versatile for salads, bowls and sandwiches. Roasted asparagus works beautifully in dishes like Mediterranean pasta salad or a warm quinoa bowl with roasted asparagus and peppers. Roasting takes only a short time and yields tender, slightly caramelized spears.
Let’s roast the asparagus:
While the asparagus roasts, slice a ripe tomato into thick rounds—two slices per sandwich is a good amount. Remove the asparagus from the oven when tender and let it rest briefly while you toast the bread.
Toast the bread before assembling so the pesto doesn’t make it soggy. Spread a generous layer of basil pesto (store-bought or homemade) over the toast, then arrange 5–6 spears of roasted asparagus on top. Add the tomato slices and finish with melting cheese. I often use a sharp cheddar–style Gruyère blend for its bold flavor and melting quality, but sharp cheddar, asiago or a milder melting cheese like mozzarella all work depending on the flavor you want.
To melt the cheese, place the assembled open-faced sandwich under the broiler for 5–10 minutes or set it on a preheated grill until the cheese is bubbling and the edges are golden. Remove from heat, drizzle a little extra pesto over the top and finish with freshly cracked black pepper.
This melt is satisfying—usually half a thick slice is ample for a light lunch, while a full slice makes a hearty meal.
Variations
Not a fan of asparagus? Try one of these easy swaps to make the melt your own:
- Replace asparagus with grilled zucchini or roasted peppers.
- Use mozzarella or provolone instead of sharp cheddar for a milder melt.
- Mix pesto with mayonnaise to make a pesto-mayo spread and add smoked turkey or ham for a non-vegetarian option.
- Try roasted or grilled eggplant for a hearty, umami-rich variation.
- Any style of basil pesto works—store-bought or homemade.
- Any thick-sliced crusty bread will hold up well to the toppings.
Recipe
Roasted Asparagus Tomato Pesto Melt
Servings: 1 slice • Prep: 20 mins • Cook: 20 mins • Total: 40 mins • Calories: 583 kcal
Ingredients
- 1 large slice sourdough bread, thickly sliced
- 5 spears asparagus, roasted
- 2 tomato slices, ripe
- 2 slices sharp melting cheese (cheddar, Gruyère or similar)
- 2 tbsp basil pesto (store-bought or homemade)
- Freshly cracked black pepper, to taste
Equipment
- Rimmed baking sheet (broiler-safe)
- Broiler or grill
Instructions
- Preheat the broiler or heat the grill.
- Arrange asparagus on a rimmed baking sheet, toss with olive oil, salt and pepper, and roast until tender (about 12–20 minutes depending on thickness).
- Toast the bread slice briefly so it stays crisp under the pesto.
- Spread 2 heaping tablespoons of pesto onto the toasted bread.
- Layer 5–6 spears of roasted asparagus on the pesto.
- Top with tomato slices, then place the cheese on top of the tomato.
- Broil or grill until the cheese is melted and lightly browned, about 5–10 minutes.
- Remove from heat, drizzle extra pesto if desired and finish with cracked black pepper. Serve warm.
Notes
Cooking times include roasting the asparagus. Half a thick slice is often enough for a lighter meal.
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