Yesterday I mentioned having a chef’s equivalent of writers block. Finding grilled cheese recipes cured that malaise. I made my husband the roasted jalapeno grilled cheese and made myself a lovely grilled tomato avocado cheese sandwich. I’ve seen several variations on Pinterest so I came up with my own as well.
To start I used some of the cooked bacon I used on the other sandwiches and sliced up some mozzerella. You want this to be a bit firm but still creamy.
Slice some tomatoes and shred a bit of basil. I can’t wait for fresh tomatoes from the garden to make this. It will be amazing! These organic tomatoes weren’t too bad considering the season but fresh off the vine is hard to beat.
Top with some bacon.
I was lucky to find some organic avocado tucked away at the store. All I could find at first was regular and they were all rock hard. You could do some serious damage with those! Fortunately I kept digging and found some of the good stuff.
Butter the outside of the bread. The bread I used for these sandwiches is our sourdough bread we make every week for the kids lunches. Grill to brown both sides. As this is a soft cheese you don’t need to keep it on the skillet for too long. You want it melty, not soupy.
Serve with soup or salad and enjoy!