Anyone else here not the biggest sandwich eater?
I have no idea what it is about sandwiches, but for some reason, whenever I’m given one, every fiber of my being wants to rip it apart and eat it piece by piece. I always end up doing that, and while each individual part of the ‘wich may taste good, I know I’m missing out on the full taste.
This sandwich is different. When I made this sandwich, it took every fiber in my being NOT to eat it before I photographed it, because boy did it smell good. I’ve always loved grilled cheese, but since starting my blog, I’ve only done one grilled cheese sandwich (A fried egg grilled cheese, to be exact). That changes today.
Whenever someone mentions grilled cheese, most people think of the greasy messes you can find at your state fair. I get it- they get a bad rep, and I can understand why. However, the reason they get a bad rep is because of the loads of butter and oil they use to fry it. News flash- while those may taste HEAVENLY, you do not need them to bring out the flavor. Today I’m debunking the notion grilled cheeses are unhealthy with this strange, but amazing combo.
I know what you’re thinking- swiss and pepper-jack?! With avocado?! Have you lost your mind? Well, maybe I have. I wouldn’t be completely surprised by that if we’re being honest. But either way, this combo is a must try. I think what brings it together so well is the fact that these cheeses are so different, and like they say- opposites attract 😉
INGREDIENTS (Serves one):
1 slice swiss
1 slice pepperjack
1/4 avocado, mashed
2 pieces of bread- I use Food For Life Ezekiel bread
1/2 a tomato, sliced
One small handful arugula
2 tsp butter- if you want to use cooking spray on the pan instead, that will work, but you won’t get the same crispness
1.) Pre-heat your pan to a low heat.
2.) Spread one tsp of the butter on each piece of bread. Set one down on the pan with the buttered side down.
3.) Layer your mashed avocado, arugula, and tomato in between the two slices of cheese. Once done, top with the other slice of bread, this time having the buttered side facing up. Cover with a lid and let cook for three-four minutes, or until the bread facing the pan is crispy.
4.) Once the sandwich is ready to flip, CAREFULLY flip using a spatula. Some ingredients may fall out at this step- that is normal. Let cook for another two-three minutes on that side, then turn the stove off and enjoy!
What’s your favorite grilled cheese combo?
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