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

Preheat Cuisinart® Griddler® to High with the unit closed. Trim asparagus and peel. Toss asparagus with 2 teaspoons of the olive oil. Lay the oiled asparagus on the bottom plate of the preheated grill. Cover and cook until crisp and bright, about 4 to 5 minutes. Reserve. Put shredded cheese and herbes de Provence into a small bowl and toss to combine; reserve. Drain roasted peppers well and pat dry.

Preheat conventional oven to 175ºF. Lightly brush one side of each slice of bread with the remaining olive oil. Place 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.

Place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30 seconds. Grill panini for 3 1/2 to 4 minutes. Remove to a rack and keep warm in preheated oven. Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.