![]() |
| ATurtlesLifeForMe.com |
If you're like me, you've made enough grilled cheese sandwiches for the RUGRATS in your lifetime to sink a ship! And I'll admit, I usually sneak a bite or two (or all of it, then I have to hurry and make another one!) before I hand out the sandwiches. But I have never had a grilled cheese sandwich that was all grown up until last Saturday when I spotted this one on Pinterest. Therein, ladies and gentlemen, lies one of the most attractive (and dangerous) aspect of Pinterest....the lethal power of suggestion! I saw the sandwich. I had to have the sandwich! I made the sandwich. I ate the sandwich. Of course it could be I was just REALLY hungry...but I don't think so. This photo sucked me in and wasn't going to let go until I had succumbed to its temptations. Which I did. I'm so weak.
Oh well. It was delicious! And now I get to share it with you! Unfortunately, this is one of those times I really wish I was one of those amazingly talented photographers whose work you see pinned all over Pinterest. But alas, I am not. I only hope my amateurish photos don't DETRACT from these crispy golden slices. Just use your imagination! Imagine if they look good enough to eat in MY pictures....how much better they actually are on your plate!
I mentioned I spotted this on Pinterest...which led me to A Turtle's Life For Me where she makes her own adult version of grilled cheese. Mine varies a bit, mostly because mine is meatless, but it sure wouldn't hurt to add it! She adds pepperoni, but bacon would be divine...as would chicken or turkey. But then would it still TECHNICALLY be a Grilled Cheese Sandwich? Or would it be a CHICKEN Sandwich with cheese? Oh well, call it whatever you like...just make it for lunch right now! (Unless of course it's breakfast time...then wait awhile. Or if it's dinner time...make it for dinner right now!)
Grilled Cheese For Grownups Sandwich
- 2 slices of french bread (sourdough would be good too!)
- 3 slices monterey jack cheese (I sliced mine fairly thick! the cheesier, the better!)
- 1 ripe avocado - pitted and sliced
- tomato
- salt and pepper to taste
- butter
Spread some butter on all 4 slices of bread. Take two slices and divide the cheese and avocado evenly between the two top with the other two slices buttered side out.
Heat a skillet, place on side of the sandwich down and toast the bread for 2-3 minutes on low to medium heat until the bread is browned. CAREFULLY flip the sandwich (I use two spatulas to do this because avocado slices can be slippery little devils!) and cook for another 2-3 minutes until browned.
Serve warm. (Tomato soup would be an excellent accompaniment!)
Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit,
With the edge of the knife, twist the pit out of the avocado and discard.
Take care not to cut yourself when doing this! Since I'm a fairly accident-prone person,
I do this with the avocado laying on the cutting board instead of holding it in my hand.
I like to salt and pepper each layer of the sandwich. I learned that from The Food Network too.
(not really. I just like salt and pepper!)
Pile on the avocado slices baby!
I like to cook mine fairly low and slow...less chance of burning them!
Which at this point would be a shame!
Ahhh....perfect golden brown color! Success!
I know what I'm having for lunch today!!!
A grilled cheese sandwich makeover is today's.....











Mmmm, looks great, and I love your picture =) My belly is growling!! Too bad we haven't found a good gluten free bread yet for me to try it. I'll keep a hold of this till we (hopefully) find one!
ReplyDeleteI also saw this on Pinterest and made it for myself and two of my sisters for our weekly "Girl's Night In"(Good food, good movie and loads of gossip!)I'm telling you, that was the quietest Girl's Night In we have ever had! We were all too busy licking cheese, avocado and butter from our fingers :) So Delicious!
ReplyDeletegreat photos. I'd use LEMON PEPPER seasoning rather than salt & pepper. The seasoning has both salt and pepper. And my favorite canned tomato soup is the chunky one made by Progresso, Hearty Tomato.
ReplyDeletenow for lunch.
instead of using the edge of the blade, try using the point of the blade into the largest part of the pit. You only need about a quarter inch. Then simply twist your wrist and out it pops. No problem.
ReplyDeleteI also have a neat way to determine whether or not the avocado is ripe, but its kinda obscene so I'll skip it.
Oh yes, this looks amazing!
ReplyDeleteThis looks so yummy!!!
ReplyDeleteI wouldn't expect anything less from a Turtles Life for me!
ReplyDeleteKaren...lemon pepper sounds perfect! Can't believe it didn't think of that..lemon fiend that I am! lol.
ReplyDeleteDerFarm...great tip! and thanks for skipping the ripe avocado thing. ;-)
maureen! but of course!! lol!
Thanks...I now know exactly what we're having for dinner tonight!! There is a little list of things that are crazy good, and avocados are right at the top. Anything good could be made better with the addition.
ReplyDeleteBliss and a Kiss
ReplyDeleteThank you, Jillee !
Thanks so much for featuring my sandwich and linking back to me! Somebody just popped on my site and let me know about this, so it was a nice surprise! Your site is adorable! I'm going to have to look around! Have a great day!
ReplyDeleteI made this the other day after seeing it,too. Instead of the slices, I mashed the avocados and added a little picante sauce to them. They were awesome! The hubby thought so, too!!
ReplyDeleteI want DerFarm to tellus how to tell us how an avacado is ripe. Do your best to clean it up. I must know.
ReplyDeleteYou are welcome Natalie! Thanks for sharing this deliciousness with us! Makes me hungry just thinking about it! :-)
ReplyDeleteVivian....great idea! The hubster HERE thought that sounded really good too! :-)
Kevin...you just stop being a pot-stirrer. Everyone can feel free to ignore Kevin...he's my brother. ;-)
I made this last night and used sour dough and added tomato and pesto. It was a big hit with the grown up in my house! Thanks Jillee!
ReplyDeleteI'm with Kevin, I just have to know how to tell if an avacadois ripe!!!
ReplyDeleteOh my goodness, that sandwhich looks sooo good! I think my kids would probably like it as well because they can't get enough avocado or tomato, surprisingly. Thanks for sharing!
ReplyDeleteIf you have a Haas avocado, or also known as California avocado, when they are ripe, they will look black-green. Also, when you press on them and they give a little, they are done. If they are too mushy or look like they have shrunk like a prune, then it is too late. Dark spots will ruin the flavor and it is not worth the trouble of removing them. Just start over. It should also look like the one that is in the picture!
ReplyDeleteOnce you get that pit on your knife blade use this method to remove it: From the back side of the knife blade, take finger and thumb and pinch the blade down near the pit--POP it comes right off, and you didn't cut yourself. :)
ReplyDeleteThanks Kathy! Great primer on avocado ripeness!
ReplyDeleteAnony...turn the knife OVER! Smart! thank you! :0)
this looks wonderful! thanks for the idea! anything is better with avocado! and, grilled. :) and for the GF folks (the first commenter was GF): whole foods has really good GF bread!
ReplyDeleteI think this would also be marvelous with fresh basil. Looks delish!
ReplyDeleteoh yum! looks great!
ReplyDelete