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04.12.17

Avocado Grilled Cheese

Recipes

This recipe was originally a spin off on my classic grilled cheese. I used to make hundreds of these at the Ritz-Carlton when I was cooking on the line.

And yes, we made them crustless and fancy-pants, calling them “Croque Monsieur Fingers”, and they were on the menu for $20 a pop! This improved version includes tomatoes, kale, and avocado—for a LOT less money! Pair with a bowl of soup and you will be in heaven.

By: Candice Kumai

Directions

In a small bowl, whisk together the mustard and mayonnaise to create the Dijonnaise. Spread on one side of each slice of bread.

Add the butter to a medium nonstick skillet and melt over medium heat. Add the bread slices (you should hear them sizzle when they hit the pan) and grill until browned, about 2 minutes. Flip over and brown the opposite sides, 1 to 1 1/2 minutes longer (the second side usually browns more quickly than the first).

Top each slice with cheese, and heat until the cheese starts to melt. Add the kale leaves, tomato, and avocado slices and top with a slice of bread. Once the cheese has fully melted, remove the pan from the heat.

Transfer the sandwiches to a cutting board and let them cool for 2 minutes before slicing. Cut into two diagonal pieces and serve immediately. Season with sea salt, if desired, pair with a glass of almond milk and a smile!

 

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