I’d have to admit, this post is all about the goo. And maybe a little avocado to compliment the garlicky plot.
We all have our weaknesses.
But recently I’ve felt a disconnect. I felt something’s been missing. I’ve missed my grilled cheese.
Maybe it’s because I know that Grilled Cheese Month is nearly here. So I started brainstorming some tasty combos I hope you’ll love. Hey, tell me, what do you love, anyway? The comments below are a great place to say.
This year, I’ll be judging the Grilled Cheese Showdown again—keep your eyes peeled for a big announcement where you’ll be able to join the party. Coming soon.
But really my weakness lies in my favorite pitted fruit of the gods, the almighty avocado.
The key to this recipe is the herbed up garlic butter. It’s pretty much a must have on any savory griller.
So let’s make a decadent cheesy avocado sandwich to seal the cheesy deal. I did remember the cheese, right?
I’m such a romantic that way.
About the recipe:
The key to this recipe is the butter mix. Adding garlic, onion and pretty much any herb to give a little jump to the crust is a do not miss. The butter mix makes the bread pieces crispy, crusty and perfectly garlicked that will only showcase the creamy center.
When it comes to store bought sun dried tomato pesto, I use this store bought brand from Delallo. But if you want to make your own, Cassie’s recipe is my go-to-get-the-delicious-flavor done recipe to make. I went the easy route this way around and used the store bought brand.
I used Wisconsin Cheese’s Provolone, a cheese that is extra melty. The proof is in the pudding aka these photos. If you’re planning on using a provolone yourself, be sure to allow for extra post-cooking melting time aka once you pull from the pan. Because this cheese will keep melting. And depending on how much you use, it could look neat and tidy, or like a gooey, delicious, mouthwatering mess. I errored on the mess. But, whatever. It tastes divine.
- 3 tablespoons salted butter
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 2 slices whole wheat white bread, or bread of your choice
- 1 tablespoon sun dried tomato pesto
- ½ avocado, mashed
- 4-5 slices provolone cheese
- 1 teaspoon olive oil
- In a small bowl, combine the butter, onion powder, garlic powder, kosher salt, dried thyme and mash together.
- Spread onion garlic butter mix on one side of each slice of bread, then flip the bread buttered side down.
- Layer the bottom slice of bread with a few slices of provolone, then add the mashed avocado and the sun dried tomato pesto. Top with the remaining provolone cheese and the other piece of bread. Spread with the butter mixture.
- Place a large non-stick pan on a burner over low and add the olive oil and a bit of the extra butter mixture. Add the sandwich and cover with a lid. Cook for 3-4 minutes or until golden, checking in to see that bread is slowly cooking and doesn't get too brown.
- Flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully. Enjoy hot.
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