Quick & Easy School Lunches: Asparagus and Gruyere Panini
Top a large whole wheat tortilla with slices of Gruyere cheese and season with black pepper. Arrange a layer of asparagus (roasted or steamed the night before, or shave raw into thin ribbons using a vegetable peeler) on one half, drizzle with lemon juice, and fold to enclose. Cook using a panini press or on a hot skillet until the tortilla is golden and the cheese melts.
8. Asparagus and Gruyere Panini
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