|Day Part||Lunch, Snack, Dinner|
Source: California Avocado Commission (and photo)
The humble grilled cheese sandwich is now a canvas for creativity, as chefs turn to artisan and ethnic cheeses to melt between the bread. Many times, two or more cheeses are combined for extra gooey goodness. At Marco’s, fresh avocado and tomato add colorful counterpoints.
2 slices rustic como bread
2 oz. aioli
2 oz. Brie, sliced
1 oz. Asiago cheese, grated
1/2 fresh California avocado, sliced
2 slices tomato
1 tsp. olive oil
- Preheat grill pan in oven to 350°F. Spread aioli on each slice of bread. Top one slice with sliced Brie and the other slice with grated Asiago.
- Drizzle olive oil on grill pan or sheet pan; place bread slices on top.
- Grill or toast until cheese melts. Place tomato slices and avocado slices on bread slices and press together to create the sandwich. Cut in half and serve.
A large fresh California avocado weighs about 8 oz.