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Avocado Grilled Cheese

A quick and delicious comfort sandwich combining creamy avocado and melted cheese, perfect for weeknight dinners or casual meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Main Course, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 slices sturdy bread (sourdough, country loaf, or whole-grain)
  • 2 ripe avocados
  • 1 cup shredded cheddar cheese (or a 50/50 cheddar + mozzarella mix)
  • 2 tablespoons unsalted butter (or olive oil for a lighter option)
  • 1 small lime (juice) or 1 teaspoon lemon juice
  • 1/4 cup thinly sliced red onion or 2 tbsp finely chopped scallions (optional)
  • 1 small tomato, thinly sliced (optional)
  • 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes or a few dashes of hot sauce (optional)
  • Optional add-ins: cooked bacon, turkey slices, spinach, or fresh cilantro

Method
 

Preparation
  1. Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to your desired texture (smooth or slightly chunky). Add lime juice, garlic powder, salt, and pepper. Stir in red onion or scallions if using.
  2. Spread a thin layer of butter (or brush with olive oil) on one side of each bread slice.
  3. Flip the bread so the buttered side faces out. Spread a generous layer of mashed avocado on the unbuttered side of two slices. Top with shredded cheese, tomato slices, and any optional add-ins. Close with remaining bread slices, buttered side out.
Cooking
  1. Warm a non-stick or cast iron skillet over medium-low heat.
  2. Place sandwiches in the skillet. Cook 3-4 minutes on the first side until golden brown and the cheese starts to melt. Press gently with a spatula or a heavy lid for even contact. Flip and grill another 3-4 minutes until the second side is golden and cheese is melted through.
  3. Remove from the pan and let sandwiches rest for 1 minute before slicing diagonally and serving immediately.

Notes

For a faster melt, cover the pan with a lid for 30-60 seconds. Store leftovers in an airtight container in the fridge and consume within 24 hours. Reheat in a skillet over low heat to keep bread crisp.