Piled high with savory ingredients and pressed on a Half Moon Cast Iron Griddle until crispy and melty, these “muffininis” prove that English muffins aren’t just for breakfast!
4 Nature’s Own 100% Whole Wheat English Muffins, split
8 very thin asparagus spears
8 slices Swiss or Gruyere cheese
¼ pound sliced smoked ham
Set the EGG for direct cooking at 400ºF/204ºC and add the Half Moon Cast Iron Griddle – with the ridged side up – to preheat.
Brush asparagus spears lightly with oil; season with salt and pepper. Place on the griddle; cook 3 minutes or until lightly charred. Cool slightly; cut each spear crosswise in half.
Meanwhile spread mustard over muffin halves. Layer each of 4 muffin halves with 1 slice cheese. Top evenly with ham, asparagus, remaining cheese and muffin halves; press sandwiches together slightly. Brush outside of sandwiches lightly with oil.
Cook sandwiches on the griddle 3 to 4 minutes or until browned and cheese melts.