avocado-grilled-cheese-feature
Print Friendly

There isn’t an easy way to exit vacation-mode. All of the carefree living, instant gratification, fun-filled activities, excessive spending and escape from the norm makes you feel pretty darn fancy-free. Going back to normal? Pfft.

Halved Avocado

We zoomed around the majestic state of Alaska for 10 days in continuous view of glorious mountain ranges, endeavoring on activities such as exploring a world-famous National Park, floating blissfully on a glacier & wildlife cruise and dining on specialty fare in an Alaskan yurt. We went hiking and biking each place we visited. We got comfortably close to moose, whales, grizzly bears, sea lions and orcas. We enjoyed the best French Onion soup I’ve ever had the pleasure to spoon up. For someone with a great affection for words, I feel at a loss on how to explain to you just how amazing this state is in the summertime. There is always something to do and see any time of day or night (which is also day). You simply must go.

Sliced Avocado

I snubbed Facebook. Feigned amnesia in regards to my work email account password. Showered only in pure glacial streams. Ok, ok…that last one does not have a shred of truth. Glacial streams? I’m a total wuss when it comes to cold water. However, one big departure from the norm is that I didn’t cook a single thing for 10 days.

Cheddar Cheese Goat Cheese Tomato

You’d think that upon returning home to my beautiful and neglected kitchen I’d be bursting with thoughts of dishes I want to replicate after our culinary delights in restaurants and the home kitchens of my aunt and uncle and brother-and sister-in-law.

Oh, no. I’m in the throws of vacation-mode and simply thinking about something creative to make resulted in a grade school worthy performance (but I don’t wannna cook…I just want something eeeeeeasy).

Avocado Tomato and Cheese layers

I blame it on the jet lag. My quit whining strategy? Pinterest. A delightful photo depicting two of my favorite things, avocado and grilled cheese, mashed together to create an epic grilled cheese sammy that just might be the perfect blend of easy and delicious. The link was pinned from the personal blog, ExPress-O, thank you very much.

Avocado and Tomato Grilled Cheese Sandwich

Let’s talk about avocados. (Because we’re certainly not going to try toting the health benefits of cheese, right?) These alligator-esque fruits are stocked with the good stuff.

Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6.

Yes, there is fat in this particular fruit, but it’s the healthy, unsaturated kind that is good for helping your body absorb nutrients. Plus, they’re so fun with all the bright green and goofy textured skin. Slice ‘em and toss ‘em in grilled cheese. Add some tomato for good measure. Life is good.

Avocado and Tomato Grilled Cheese

  • 1 ripe avocado, peeled and sliced
  • 4 tomato slices
  • 2 ounces sharp cheddar cheese, sliced
  • 1 ounce provolone, sliced
  • 1 ounce goat cheese, crumbled
  • 2 slices of multi-grain bread
  • a dab of butter

Prepare your fruits for battle by making sure they’re ripe. Avocados should be slightly soft when you give them a gentle test squeeze and the skin should be greenish-brown. Firm, green-skinned avocados = not ripe. Squishy, brown/black avocados = too far gone. Your tomato should be a lovely red and firm, with that vine-fresh scent (mmm!). You’re ready.

Slice the avocado in half and twist slightly to loosen the core. Pull apart, remove the core and peel the skin. Slice avocado to desired thickness. I got about 8 slices per avocado. Slice up your tomato and set aside.

Slice your sharp cheddar and provolone. Definitely nibble. Slice an extra piece of cheese to replace the nibble. This is why we cook when nobody’s watching. Crumble some goat cheese (oops, some of this fell into your mouth too? Secret is safe here).

That little dab of butter hanging around can be politely slathered onto one side of each slice of bread. Don’t nibble butter…that’s just weird.

Layering is so much fun. Keeping the buttered side of the bread down, build your cheddar cheese, avocado, goat cheese, tomato, provolone cheese sandwich by simply putting one on top of the other. Or layer one slice of bread with some ingredients and layer the other side with the rest. Whatever you like. This is your take-it-easy party.

Place the sammy on a hot skillet, butter side down, until the the bread turns golden and the cheese starts to melt. Flip and watch for more golden bread and ooey-gooey meltiness.

That’s it! Take it out and enjoy. Easy delicious.