Filled with tasty avocado, tomatoes, and muenster cheese, this avocado and tomato grilled cheese sandwich won’t disappoint. The combination of ingredients, results in a grilled cheese sandwich, that has a complexity of flavors, that only add to the deliciousness of the grilled cheese. This sandwich goes best with a bowl of homemade tomato basil soup.
How to find ripe avocados
In order to make the best avocado and tomato grilled cheese sandwich, you need to find the ripest Avocados. Making sure avocados are ripe can be a tricky ordeal. Generally, you will need to look at the color and the feel together, to determine if the avocado is ready. Look for avocados that are slightly brown, and once placed in the palm of your hand, will yield to slight pressure. This is a great article, with pictures for determining the ripeness of the avocado.
Cooking the Grilled Cheese
The key to cooking a grilled cheese over the stove top, is a low heat. This will allow the cheese to melt, and the crust to brown appropriatly. Cooking the grilled cheese open faced on both sides, will also help to get the cheese melting quicker. Make sure to combine both sides of the sandwich, in order for the cheese to melt together.
Avocado and Tomato Grilled Cheese
Add some flavor to your life with fresh sliced tomatoes, and avocado, topped with muenster cheese, grilled to perfection on the stove. Expanding on the classic grilled cheese sandwich, adding avocados and tomatoes, unleashes a complexity of flavors to the sandwich that won’t disappoint.
- Prep Time: 2 minutes.
- Cook Time: 10 min.
- Total Time: 12 min.
- Yield: 1 sandwich 1x
Ingredients
- 2 slices bread (I use regular white)
- 1 tsp mayonnaise (instead of butter)
- 1/2 ripe avocado (see my notes above for determining ripeness)
- 3 slices roma tomato (about half of a tomato)
- 2 slices muenster cheese
Instructions
- Place skillet over low heat.
- Spread mayonnaise on one side of each slice of bread.
- To spread the avocado over the non-mayonnaise side, place both slices together with the mayonnaise sides touching. Now you can spread the avocado on one slice.
- Place both slices on the heated skilled, and top with a slice of muenster cheese on both bread pieces.
- Top the non avocado piece with the sliced tomatoes.
- Cook open faced for about 2-3 minutes, until cheese begins to melt.
- Using a spatula, place the avocado side bread piece on to the tomato side, to complete the sandwich.
- Cook each side for an additional 2 minutes, or until each side is a golden brown.
- Cut in half and serve immediately.
Notes
Ripe avocados, should be slightly brown, and will yield slightly if gently squeezed in your palm.
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