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Baguette roll with sliced asapragus, goat cheese, olives, and lettuce
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Picnic sandwich with asparagus, olives, goat cheese, and lemon

Prep Time10 mins
Total Time10 mins
Servings: 4 sandwiches
Calories: 559kcal
Author: Vee


  • 4 ciabatta rolls
  • 2 tablespoon olive oil**
  • 8 ounces goat cheese, spreadable*
  • 12-16 asparagus spears
  • 1 lemon
  • 12-16 kalamata olives, chopped
  • 1 handful salad greens


  • Preheat the oven to 425 to toast the rolls. Zest the lemon and squeeze the juice into a medium bowl. Slice asparagus into rounds and toss into lemon juice, add salt and pepper to taste. Chop the olives.
  • Cut the rolls in half*** and drizzle with olive oil (garlic flavored if you have it!). Toast in the oven for about 5 minutes, until golden.
  • Spread 2 ounces of goat cheese on one side of each roll.
  • Put the asparagus on top of the cheese lay (to hold it in place). Top with olives, zest and greens. 
  • If wrapping for a picnic, wrap each sandwich tightly so the filling doesn't fall out.


  • Olive oil: this is delicious with garlic flavored olive oil, since it's nice and delicate without having an overpowering garlic flavor.
  • Goat cheese: I like herbed goat cheese, something like this.
  • Cut rolls in half: You can also cut part way through, leaving one edge intact, so stuff doesn't fall out as easily.


Calories: 559kcal | Carbohydrates: 61g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 1134mg | Potassium: 258mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 4.1mg