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Wednesday, 28 March 2012

                                            White cheddar grilled cheese with avocado and tomato


1 avocado, mashed
1 tsp. lemon juice
1/2 tsp. kosher salt

4 slices of bread of your choice (I like sourdough or whole wheat)
4 ounces sharp white cheddar cheese, divided (I love Cabot!)
8-10 grape tomatoes, sliced in half


In a small bowl, mix the avocado with the lemon juice and salt. Set aside.
Heat a frying pan over medium-low heat. I use a Misto sprayer to make grilled cheese. Instead of buttering the outsides of the bread, I spray the pan using my Misto Sprayer, and then build the grilled cheese in the pan.
Lay a quarter of the cheese on the bottom piece of bread. Add a layer of the smashed avocado and top with several tomato halves. Finish with another quarter of the cheese.
Top with another slice of bread. When the bottom piece of bread is slightly browned, remove the sandwich from the pan, re-spray the pan using the Misto and flip the sandwich back into the pan onto the uncooked side.
Allow the sandwich to cook until both sides are golden brown and the cheese is melted.
Repeat for the second sandwich.
Cassie’s notes:
Feel free to butter the outsides of the bread, rather than using the Misto.
Use any kind of cheese you like, I am in no way compensated for mentioning Cabot, it just really is my favorite!

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