Many times life calls for simple. We had some friends and family over last weekend and needed something we could throw together without too much preparation. And since nearly everyone we know is crazy for grilled cheese, we decided to go for a seasonal twist: tomatoes, ripe from the Indiana sun, and avocado, its not-so-local but always satisfying partner.
This grilled cheese is not rocket science, but it certainly tastes like it. The key: salting the tomatoes for a bit before whipping up the sandwich, then adding just the right amount of kosher salt to make for gooey, toasty perfection.
Simple. That about says it.Print
- 1 ripe tomato
- 1 avocado
- 4 slices bread
- 4 mozzarella cheese slices
- Kosher salt
- Slice the tomatoes, place the slices on a plate, and sprinkle with kosher salt. Remove the pit from the avocado, then slice it and scoop the slices out of the peel.
- Spread butter on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread 1 slice cheese, tomato slices, avocado slices, another slice of cheese, a sprinkle of kosher salt, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
Adapted from Navy Wife Cook