Asparagus, Fontina & Speck Ham Panini

Asparagus, tough ends snapped off (about 6 spears per sandwich)

Sturdy Italian Bread, cut in ½ inch slices

Fontina Cheese, grated (1/4-1/2 c. per sandwich)

Speck Ham or Prosciutto, thinly sliced (2 slices per sandwich)

Dijon Mustard

Olive Oil

Butter