20 spears asparagus 4 ounces shredded Fontina cheese 1 teaspoon herbes de Provence 2 roasted red peppers (about the contents of one 12-ounce jar, drained) 8 slices crusty country bread (each about 8 x 4 x 1/2) 4 teaspoons extra virgin olive oil 2 ounces thinly sliced prosciutto (8 very thin slices)

Trim asparagus and peel. To cook to crisp tender, place in boiling water for about 2 minutes; drain and refresh in ice water to stop cooking - drain well before using. Place shredded cheese and herbes de Provence in a small bowl and toss to combine; reserve. Drain roasted peppers well and pat dry. Preheat the Cuisinart™ Griddler in the closed grill position on 375°F. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Build the sandwiches in this order - shredded cheese, asparagus, roasted peppers, and prosciutto - using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled side up. Lay two sandwiches on the bottom grill plate of the preheated Griddler™ evenly spaced. Close Griddler™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-1/2 minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.