Sunday, January 24, 2010

Recipe: Grilled Cheese with Avocado


Grilled cheese sandwiches are a mainstay of our family's lunch menu.  They're quick, tasty, and always a crowd-pleaser with the kids and their friends.

There are two essential maxims that must be followed to achieve Cast Iron Skillet Grilled Cheese Sandwich Nirvana (CISGCSN):

  1. Use lots of (real) butter
  2. Keep the heat low so the cheese melts before the bread burns

Ingredients
  • 2 slices of bread
  • A few slices of your favorite cheese
  • 2 hefty pats of butter
  • Half an avocado, sliced
Procedure
Always start your cast iron cooking with a shiny pan.  If your pan is dull, put 8-10 drops of oil into it and rub it around with a paper towel.


Heat a small cast iron skillet on medium-low heat, and throw the first pat of butter into the pan.  As soon as the butter has melted, swish it around, and then put your first slice of bread into the pan.  Place your slices of cheese on the bread slice, and then add the slices of avocado.

Add the second slice of bread on top, and place the second hefty pat of butter in the middle of it.  As soon as you have the slightest bit of browning on the bottom (first) slice, flip the sandwich over.


Grill the sandwich until all of the cheese is thoroughly melted.  Be sure to flip the sandwich every minute or two to avoid burning.

Serve immediately (with a pickle).

8 comments:

  1. sounds delicious. I am gonna have to try it soon. Thanks for sharing! :)

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  2. Hey, you bet. Let us know how it turns out!

    -D

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  3. I made some for my hubby and I and we loved them! Thanks!

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  4. Outstanding! Thanks for the report from the field.

    -D

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  5. My friend who visits from the Fla Keys once in awhile, just brought me up 3 huge bright green avocados. This recipe sounds ideal to make use of them quickly. One question : Can sliced & peeled avocado be frozen for a week or more ?
    Have the first one already halved, will make a healthy grilled cheese w/avocado on sourdough bread for my lunch today,..can't wait !

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  6. Hey Joe,

    What a nice gift from the south this time of year! You can definitely freeze avocados. If you peel and pit them, you can freeze the halves. You could also slice them more thinly. You'll find that the texture is not the same once you thaw them out, so they're best used for guacamole after freezing.

    Enjoy!

    -Derek

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  7. Another great variation is to use cheddar (of course) with nacho-sliced jalapenos and a couple of shaves of fresh parmesan for some additional tang.

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  8. Love that! Thanks for the suggestion.

    -Derek

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