Avocado Tomato Grilled Cheese
I’m thrilled that summer has finally arrived, yet sad that days are already getting shorter. It seems like winter just ended, and yet I’m already seeing stories advertising “back to school” and “fall fashions”. If it’s alright with them I’m going to stay in a firm state of denial until at least labor day – I need my long hot day of sun! Today’s recipe features my favorite summer ingredient (which won’t come as a shock to anyone): tomatoes. To say that I’m stoked about the emergence of tomatoes at the local markets doesn’t begin to cover it as few things are as awesome as a summer tomato. Since I’ve only been able to harvest a few little cherry tomatoes so far I needed to figure out a recipe where I only needed a few in order to make a big POP. As an added necessity I had half an avocado and a bit of fresh bread that needed to disappear before heading to visit family in NYC. What better way than a lazy (but delicious!) grilled cheese sandwich?!?
4 slices of your favorite bread
2 tbsp yogurt spread (or unsalted butter)
2 roma tomatoes, sliced
1/2 avocado, sliced
4 slices of favorite "cheese" or cheese (I used Colby)
- Evenly distribute the butter on all sides of the bread.
- Heat a large griddle over medium heat and place two slices of bread on it, allow to cook for about 2 minutes then remove and set aside. Place the other two slices on the grilled, cook for two minutes, and then flip.
- Place a layer of cheese on the toasted side of the bread, then add half of the tomato and avocado slices. Place one last layer of cheese then top with the reserved pieces of bread - toasted side down.
- Continue cooking for 5 minutes, then gently flip, and press sandwich down for 30 seconds. Cook on the final side for 7 minutes, or until desired browning level.
- Remove and enjoy!
I served this up with some fresh coleslaw – the recipe for which is forthcoming – and it was the perfect summer dinner. Heck, this would also make the perfect summer lunch, or brunch, or linner or whatever!
In gardening news the new tally is: 41 tomatoes (only 1 is close to picking), 4 jalapenos, 7(!) fairy eggplants, and the fine beginnings of a rosemary bush. My containers might not give me the same options as my awesome box garden in VA but it’s certainly doing its best to give us in fresh veggies.