avocado and gouda grilled cheese sandwich

I’m going to cheat a little bit this week.  And you are going to be complicit.  Okay?  Okay.  (thanks, you’re rad!)  As you read this, I’m in New York City for KidLitCon (a one-day conference for those who blog about children’s lit), an event that I’ve been looking forward to for a while.  I also managed to miss work on Wednesday with a migraine.  Baking?  Farthest thing from my mind.  In fact, my only food prep this week involved cheese, avocado, and nutty bread.  This is where the cheating comes in (we’re going to pretend that it counts for Weekend Cooking!).

Avocado and Gouda Grilled Cheese Sandwich

INGREDIENTS

baking spray

2 slices of oat nut bread (or other bread with crunchy texture and mild taste)

1 tablespoon butter (salted)

1/2 avocado, sliced thinly

1-2 generous slices creamy Gouda cheese (mine is from Spring Gap Mountain Creamery, via farmers’ market)

DIRECTIONS

Place an omelet pan or skillet over medium-low heat.

Spread (or in my case, chop!) butter onto slices of bread, and then layer the Gouda and avocado evenly onto one side.  Place other slice – butter side down – on the top of the pile of ingredients.  Squish down a bit with your hand or a spatula, and then spray the top slice evenly with baking spray.  Flip into the pan, spray side down.  Spray (new) top slice with baking spray.  Turn sandwich after 3-4 minutes, or when dark brown.  When grilled to your satisfaction, remove from pan and slice.  Wait a minute for the hot cheese to cool a bit, and enjoy!

Grilled cheese sandwiches and omelets are my go-to dinners when stressed and tired.  You could, of course, make the grilled cheese with any combination of cheese, bread and filling, but this one is pretty freaking delicious (and looks pretty, too).  Besides: avocado nutrients! Okay, now I’m reaching.  Tell me, what are your favorite grilled cheese combinations?

Recommended for: a quick, delicious meal when time is of the essence and simplicity is the order of the day, for that random cheese craving, and a decadent take on an old standby.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.