Asparagus Fritter Sandwich

Asparagus Fritter Sandwich

Prep Time


Cook Time



4 people

This sandwich recipe is fresh and trendy. Fresh garden flavors mixed with mortadella and sliced provolone give this sandwich all the perfect end-of-summer flavors you crave. To top it off, it only takes a few minutes to make, and this sandwich is full of rich nutrients.

To watch KC’s latest episode of Chat’n Dish as she prepares this recipe, click here.


  • 1 pound asparagus cleaned, tough ends removed and cut into 1-inch pieces
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh thyme
  • 6 green onions cleaned and cut into 1 inch pieces
  • 1/2 cup feta
  • 1/2 cup flour
  • 1 beaten egg
  • 2 tablespoons oil for frying
  • Salt & pepper
  • 4 crusty rolls
  • 8 slices Mortadella
  • 8 slices Provolone
  • 1/2 cup ranch dressing
  • 1 cup baby arugula
  • 4 tablespoon olive oil


  • 1 Blend first 9 ingredients ingredients in food processer on pulse until you have a thick batter.
  • 2 Heat oil until very hot.
  • 3 Spoon batter into frying pan; sauté about 4 minutes per side.
  • 4 Set fritters aside.
  • 5 Heat grill to very hot.
  • 6 Cut rolls in half and brush all cut sides with olive oil.
  • 7 Toast cut sides down on grill until golden brown.
  • 8 Spread cut sides of rolls with ranch dressing.
  • 9 On bottoms place arugula, mortadella, fritter, provolone and a dollop of dressing.
  • 10 Repeat, then close with roll tops.


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