Grilled Bell Pepper & Asparagus Sandwiches with Fontina Cheese

• 4 red bell peppers
• 1 red onion, sliced 1/4 in. thick
• 1 bunch asparagus, trimmed
• olive oil
• salt and pepper to taste
• 4 thick slices fontina cheese
• 8 slices multigrain bread

Preheat grill. Brush red peppers with olive oil and grill over open flame until blackened on all sides. Place peppers in paper bag and allow to rest until cool enough to handle. Remove peppers from bag and stem, peel and seed the peppers. 

Toss the red onion slices with 2 tsp olive oil and sprinkle with salt and pepper to taste. Grill on the Backsplash Griddle until soft and caramelized, about 10 minutes. Remove from griddle. Toss asparagus with 1 tsp olive oil and sprinkle with salt and pepper to taste. Grill on Backsplash Griddle, turning occasionally, until desired doneness, about 8 minutes.

Brush one side of each slice of bread with olive oil. Place 4 bread slices oiled side down on griddle. Top each with fontina cheese, caramelized onion, asparagus spears, and one roasted red pepper, then remaining slice of bread oiled side up. Grill until bread is toasted and brown, then carefully flip sandwiches over and grill the other side until browned and cheese is melted.