Spicy Smashed Avocado & Asparagus with Dill Havarti Grilled Cheese
Roasted asparagus and spicy smashed avocado are fun additions to this grilled cheese, that features a dill-flavored havarti and seedy whole wheat bread.
Preheat an oven or toaster oven to 450 degrees F. Place the asparagus spears on a baking sheet and drizzle with olive oil. Roll the spears in the oil to coat then season with kosher salt and freshly ground black pepper then roast for 10-15 minutes or until the spears are tender. Remove, give a light squeeze of lemon, toss and cool.
Place the avocado halves in a small bowl with the cayenne pepper and a squeeze of lemon. Smash roughly with a fork so the mix is still chunky.
Spread ½ tablespoon of butter on one side of each slice of the bread, then stack the buttered sides together.
Layer 1-2 slices of Arla Dofino Dill Havarti on the bread stack. Add half of the avocado mixture then layer asparagus spears to cover the bread. Top with 1-2 more slices of Dill Havarti on top.
Drizzle a small amount of olive oil in a non-stick fry pan over medium heat. Place the sandwich in the pan buttered side down and top with the other slice of bread. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden.
Reduce the heat to medium-low and flip the 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.