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US National Grilled Cheese Day | Celebrate with an Avocado & Heirloom Tomato Grilled Cheese on Sourdough

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Avocados. Cheese. Heirloom Tomatoes. Sourdough. My life is complete. In the United States, today is the widely celebrated “National Grilled Cheese Day”!

This morning I was called the Evil Duchess of Temptation…all because of some stuff put between two slices of crusty white stuff. And while it is just a sandwich, it is a most delicious one!

In this sandwich, sourdough id the perfect catalyst for a wonderful, melty grilled cheese sandwich slathered with pesto, then topped with silky avocado, peppery arugula, buttery Swiss, fresh mozzarella and sweet, perfectly ripened, heirloom tomatoes. Add a few turns of the black peppercorn mill, and wow. Now THAT what a sandwich!

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Avocado and Heirloom Tomato Grilled Cheese on Sourdough

Yield: Four Sandwiches

  • 8 Slices of Sourdough bread
  • Pesto – homemade or store bought
  • 1 ripe avocado
  • 1 Heirloom tomato, sliced
  • A few handfuls of Arugula
  • 4 slices Swiss cheese
  • 8 slices fresh mozzarella
  • fresh cracked pepper

DIRECTIONS:

Slather pesto equally on each of the eight slices. Top with Swiss cheese, Mozzarella, tomato, avocado and arugula. Place on a non-stick griddle until nicely toasted. ENJOY!

Avocado Pesto Grilled Cheese on SourdoughEdited

Quick Tip: If you have trouble with your bread toasting too quickly before your cheese is completely melted, there are several things you can do. You can lower your heat and toast slower at the reduced heat; you can cover your sandwich with a lid until the residual heat has melted your cheese, or you can pop it in the microwave for a minute or so. If you like your arugula cold and crisp, reserve until after you have grilled your sandwich and add before serving.

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