8 slices Ciabatta bread
1/4-cup Napastyle garlic oil
1/3-lb. Cambozola cheese, divided
1 lb. asparagus, blanched and tossed with gray salt and freshly ground pepper
2-3 Tbs. unsalted butter
Directions:
Place 4 slices of bread on a cutting board.
Brush each slice of bread with some garlic oil.
Divide half of the cheese on the slices of bread. Lay 4-5 asparagus spears on top of the cheese and cover with the remaining cheese.
Brush the remaining garlic oil on the other 4 slices of bread. Place on top of the cheese.
Heat a large skillet over medium-low heat and melt a tablespoon of the butter.
Carefully place 2 of the sandwiches in the pan, and cook until the bread browns and the cheese is slightly melted (about 5 minutes).
Turn the sandwiches with a spatula and add the remaining tablespoon of butter to the pan. Cook until the second side of the sandwiches are toasted and the cheese is melted (about 3 to 5 minutes more). If at any time the bread starts to brown too quickly, lower the heat to prevent the bread from scorching before the cheese melts.
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