You have to try these Avocado Grilled Cheese Sandwiches! Creamy avocado with gooey cheese on a crispy & buttery toasted bread. You may just want to have it for lunch every day.
Earlier this month, we went to Los Angeles for a day trip. The main reason for the trip was to visit my in-laws. My in-laws are doing good, but they are elderly and need help every now and then, like taxes. So we will go to LA often.
When we were leaving my in-laws house, my father-in-law handed us a bag of avocados. They are from my in-laws’ tree. That tree didn’t have fruit for many years until recent years. The avocados are Reed avocado. Unlike Hass Avocado, the skin is green even if they’re ripe. My in-laws’ ones are large and good quality. Ours were not ripe yet, so they were rock solid, which were good for traveling, especially for a flight. If you’re wondering, avocados are allowed for domestic flights. And they made home safely.
How do I used all the avocados? We already had nachos with guacamole. How about something easy for lunch? Grilled cheese sandwiches? YES!
Instead of just sliced avocado, I mashed the avocado, mixed with a little bit of lemon juice and seasoned with salt. Avocado doesn’t have a strong flavor, so seasoning is important. For the cheese, I used provolone, mild & easy to melt. Use any mild cheese you like. The bread that I picked was a loaf of sliced ciabatta from local bakery. It has a thin crust with a soft inside. Go with a bigger sliced of bread, so you can fit all the avocado inside.
A tip for making good grilled cheese is butter. Butter will make sure your bread get a nice toast. And of course, it adds some good flavors.
This grilled cheese is easy to do and it’s different. The avocado added creaminess and lemon added some brightness. With the gooey melty cheese, this sandwich is now my go-to for lunch! Enjoy!
Avocado Grilled Cheese Sandwiches
- 1 large ripe avocado (about 10 ounces)
- ½ teaspoon fresh lemon juice
- 4 tablespoons unsalted butter
- 4 slices large white bread
- 8 slices provolone cheese
- Rinse and gently rub the avocado with water. Pat dry with paper towel. Cut the avocado in half. Remove the seed. Place half of the avocado on a chopping board flesh side up, using a paring knife, score the inside of the avocado into cubes. Scoop out the flesh. Drizzle the lemon juice over. Toss together with a big spoon. Season with salt and keep mixing until creamy and the avocado pieces are about pea-sized.
- In a large nonstick skillet over medium heat, melt 1 tablespoon butter and wait until the foaming stop. Add 2 slices of bread side by side. Cook until light golden brown on the bottom side, about 2 minutes. Transfer to a chopping board with untoasted side up. Add another tablespoon butter and toast the other 2 slices of bread. Wipe the skillet clean with paper towels.
- To assemble, place 2 slices cheese to cover the toasted side of the bread. Divide the avocado and add half on top of that slice of bread. Spread to make an even layer. Top with another 2 slices of cheese. Place another slice of bread toasted side down. Repeat with the other sandwich.
- In the same skillet over medium-low heat, melt 1 tablespoon butter. Add both sandwiches and cook until deep golden brown, about 5 minutes. Remove the sandwiches and add another tablespoon butter. Carefully flip the sandwiches and cook until the other side is also deep golden brown, about 5 more minutes. Sprinkle with a small pinch of salt. Transfer to a chopping board. Cut in half. Serve immediately.
- Use only ripe avocado. If avocado is not ripe, let it sit at the kitchen counter for a couple days. If you can’t find a large one, use 2 small ones.
- I used sliced ciabatta bread from a local bakery. Use sliced bread that is not square, but a bit more rectangle shape. They are bigger and can hold more avocado.
- I used provolone cheese, you can use any mild and melty cheese you like.
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