Grilled Avocado and Pepper Jack Sandwich
While just about everyone loves a traditional grilled cheese sandwich, expanding on the concept with different ingredients can be a lot of fun, not to mention pretty tasty. This sandwich combines the buttery, nutty flavor of avocado with fresh tomato, sweet onion and spicy pepper jack cheese. Serve with fries, chips, or for something a little different, sweet potato waffle fries.
- 3 ripe Hass avocados
- 8 slices pepper jack cheese (about 6 ounces - see notes)
- 1 large tomato, thinly sliced
- 1/2 medium sweet onion, very thinly sliced
- Salt and freshly ground black pepper
- 8 slices whole grain bread
- 3 to 4 tablespoons butter, softened
Slice the avocados in half lengthwise and remove the pits. Remove the peel and cut each half crosswise into 3/8-inch thick slices.
Spread half of butter on one side of 4 slices of bread and set aside. Top the other 4 slices with a slice of pepper jack cheese and a slice of tomato. Season with salt and pepper, then add a few slices of onion and two side-by-side rows of avocado slices (leave space to cut the sandwich in half). Top with another slice of pepper jack cheese and finish with the buttered slice of bread (butter side up).
Heat a nonstick skillet over medium heat for 2 minutes, then add 2 of the sandwiches, buttered side down. Quickly butter the tops of the sandwiches, then cover the pan and cook until the bottom slice of bread is golden and toasted, about 3 minutes. Press the sandwiches with the back of a spatula to flatten them, then flip carefully. Cover and cook for another 2 to 3 minutes, or until all the cheese is melted and the bread is toasted and golden. Transfer to plates and repeat with the remaining 2 sandwiches.
Allow the sandwiches to cool for 3 to 5 minutes before cutting.
Makes 4 servings