Wednesday, November 17, 2010

Avocado, tomato and pesto-mayo grilled cheese

This is pretty much the most epic grilled cheese I've made in my entire life. Super, super delicious. It came out of an effort to clean out the fridge.

Epic Grilled Cheese


1 ripe tomato, slices (I used heirloom)
1 ripe avocado
2 T. pesto-mayo-sundried-feta sauce (equal parts)
2 oz. Irish cheese
2 slices English muffin bread
butter for spreading
a pinch of salt

1. Heat skillet on medium heat. Then, butter both bread slices on one side, spread the pesto-mayo spread on the non-buttered side of one, then layer the tomato, then the cheese on. Place other on top.
2. Once grill is hot, place sandwich on grill, cooking each side until golden brown (1 min per side)
3. Cut avocado in half and remove pit. Sprinkle the pinch of salt evenly between the two halves, and then, with a fork, mash inside the skin (saving you a dirty bowl).
4. When the sandwitch is done cooking, take off heat. Carefully, so as not to disturb the layered ingredients, open the top and layer the avocado mash ontop of the cheese (using a spoon to dish out from avocado skin). Place top bread slice back on, and enjoy.

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