Saturday, June 29, 2013

Spinach Avocado Grilled Cheese

This is not your mother's grilled cheese sandwich. And it's certainly not your son's.

In the summer, we tend to do summery meals--more salads, sandwiches, more quick things and cold things and simple things. Which can get boring if you're not careful.

So I made this. It wasn't boring. And it's awesome. And definitely filling enough to be a meal. And kind of green. I wasn't sure how I'd feel about the avocados. I don't generally like mine hot; once I tried them as a pizza topping and HATED it. But in this they just get mildly warm and add a nice creaminess to the sandwich.

Spinach Avocado Grilled Cheese
adapted from Taste Spotting
Makes 1
Prep time: 5 minutes
Cook time: 5-10 minutes
Cost: $1.20
bread: .20, avocado: .20, spinach: .05, pesto: .20, mozzarella: .15, goat cheese: .40)

2 slices bread (any type will work, so go as wholesome as you wish)
6-8 leaves of baby spinach
1/4 avocado (use the rest in a smoothie if you wish)
2 Tbsp pesto (or even mayo if you don't have pesto, though mayo won't have as much punch)
2 large slices mozzarella or cheddar
2 Tbsp crumbled goat cheese (optional, but good)

Spread the pesto on your slices of bread. Add sliced cheese to one slice. Add spinach leaves (layer them only in a single layer; otherwise, they feel crunchy and don't feel right with your warm sandwich). Add avocado slices. Add goat cheese. Top with other slice of bread.

Butter each side and put in a frying pan on medium low heat. You'll need the heat low-ish so the cheese melts. Once one side of the bread is lightly browned, flip and do the other side.

Note: If you're having trouble getting your cheese to melt, take the pan off the burner and put a lid over the sandwich. This will hold the heat in and melt your cheese without burning your bread.


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