Alright, here’s the real deal on Avocado, Mozzarella, and Tomato Grilled Cheese
Hey, friend! So, this sandwich. Honestly, it started as a “something quick for lunch” thing, but has since upstaged many fancier dinners in my house. The first time I made it, I forgot the mozzarella and just used some mystery cheese left in the fridge (do not recommend—it tasted, erm, odd). Anyway, now it’s my go-to when the weather’s a bit rubbish, or I just want something warm and melty, and, let’s face it, a little green never hurt anyone.
Also, once I tried to explain what was in it to my aunt and she thought I was just making guacamole on toast, which—no. Though, to be fair, if you smashed it all up, maybe you could? Actually, let’s not.
Why you’ll love this (if your family is anything like mine)
I make this when I’m craving something that feels more nourishing than a basic cheese toastie, but still doesn’t take much brainpower. My family goes absolutely bananas for this—especially on lazy Saturdays. Sometimes my partner grumbles about the “slippery avocado,” but then eats two, so that tells you something, doesn’t it? (Personally, I think the trickiest part is flipping it—one wrong move and you’ve got a cheese lava flow. Ah well.)
What you’ll need (plus my sneaky subs)
- 2 slices bread (I usually use sourdough, but supermarket white does the trick—my gran swears by rye, but she’s a traditionalist)
- 1 ripe avocado, sliced (If you’ve only got the just-barely-ripe kind, mash it up with a fork and add a sprinkle of salt. Or just use guac. Yes, I’ve done that.)
- Fresh mozzarella, about 4 thick slices (I sometimes use shredded mozzarella or even the pre-sliced stuff if it’s on offer—no shame.)
- 1 medium tomato, sliced (Roma or beefsteak is nice, but I’ve even used cherry tomatoes in a pinch—just halve them.)
- Butter, for the bread (never margarine—but maybe that’s just me being picky)
- Salt and pepper, to taste
- Handful of fresh basil leaves (optional, but strongly recommended—dried basil is okay but not, y’know, exciting)
- A pinch of dried oregano (if you’re feeling Mediterranean)
How it comes together (don’t overthink it)
- Butter the outsides of both bread slices. Be generous; this is comfort food, not a diet plan.
- Layer the mozzarella, tomato, and avocado on the unbuttered side of one slice. Sprinkle salt, pepper, and any herbs you fancy. Stack the other slice on top, buttered side out.
- Heat a nonstick pan (medium-low heat works best for me—too hot and you’ll char the bread, not warm the cheese!).
- Place the sandwich in the pan. Press down gently with a spatula. If you hear a gentle sizzle, you’re doing it right.
- Now, let it cook for about 3 minutes. Peek underneath—it should be golden, not burned. Flip carefully. (Here’s where mine sometimes explodes! If you lose a tomato, just stuff it back in.)
- Cook the other side till it’s equally golden and the cheese is melty. Give it a tiny extra minute if you want maximum gooeyness.
- Lift onto a plate, let it rest a minute, then slice and devour. This is where I usually sneak a corner, just for quality control, obviously.
Notes straight form my trial and error (and error…)
- If your avocado’s too ripe, mash it straight onto the bread so it doesn’t slide out (ask me how I know).
- I tried leaving it in the pan to get extra-browned cheese oozing out—not worth the scraped-on mess, honestly.
- This weirdly tastes even better with a little brush of good olive oil inside. I discovered this after running out of butter once!
What else I’ve tried (not all were winners…)
- Add sliced red onion for a bit of bite—surprisingly nice.
- Bit of pesto instead of basil—delish, but go easy or it overpowers
- One time, I used cheddar instead of mozzarella. It was fine, but, yeah, just not the same.
- I tried wholemeal pitta bread once. Big mistake—fell apart, total disaster. My dog enjoyed it, though?
Equipment (no sandwich press? No stress!)
All I ever use is a decent frying pan and a spatula. If you don’t have a spatula (I once used a slotted spoon—in hindsight, not the greatest plan, but it more or less works). Sandwich presses give you those epic grill lines, but honestly, it’s just showing off.
Storing leftovers (but honestly, who’s got leftovers?)
If you do have parts left over—ungrilled sandwiches can hang out in the fridge (covered) for a day or so. But after grilling, they go a bit sad and soggy, so I don’t really recommend it. In my house, they rarely last more than 10 minutes, let alone a day!
How I like to serve it (besides straight off the pan…)
This is dreamy with some homemade tomato soup (here’s a lovely one). Or just a simple leafy salad. Sometimes, I’ll add a handful of crisps on the side, for crunch. On cold days, a cup of tea wouldn’t go amiss. If you want more grilled cheese inspiration, I quite like the ideas over at Spoon Fork Bacon.
Little “gotchas” I’ve learned (the hard way)
- Don’t rush the melting—tried to turn up the heat once, and the bread crisped but the cheese was still cold. Not my best work.
- Actually, I find it works better if you slice the mozzarella thick, otherwise it disappears.
- Oh! And don’t skimp on the butter. Dry grilled cheese just makes everyone sad.
Those burning questions (and my rambling answers)
- Can I use regular sandwich bread?
- Absolutely! Just avoid ultra-thin bread, because it’ll get lost in the fillings. Sourdough is posh but not required.
- How do I keep the avocado from slipping out?
- Either mash it a bit or put the cheese on both sides of the avocado like a melty fence. (It honestly helps.)
- Can I make this vegan?
- Yep, just swap in your favourite vegan cheese and plant butter. The melting isn’t quite as stretchy, but it totally works. (Or so my vegan mate insists!)
- Is this good for lunchboxes?
- Eh, not the best. I mean, by noon it’s a complete mush, but hey, if you don’t mind messy hands… I’ve seen worse.
- Any fun twists?
- Try a small squirt of sriracha inside for a tickle of heat. Or mayo on the outside instead of butter (it goes all golden and crispy, though it smells odd when cooking—just a heads-up!)
And now, if you’ll excuse me, I’m off to “test” this again. For the blog, you understand. Not because I want a snack. (Okay, maybe both.)
Ingredients
- 8 slices of sourdough bread
- 2 ripe avocados, sliced
- 8 oz fresh mozzarella cheese, sliced
- 2 medium tomatoes, sliced
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil leaves (optional)
Instructions
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1Lay out the bread slices on a clean surface. Spread a thin layer of butter on one side of each slice.
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2On the non-buttered side of four slices, layer mozzarella cheese, avocado slices, and tomato slices. Season with salt, black pepper, and add fresh basil leaves if desired.
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3Top each prepared slice with the remaining bread slices, buttered side facing out.
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4Heat olive oil in a large skillet over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
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5Remove from heat, cut sandwiches in half, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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