Recipe Avocado Grilled Cheese

If you’ve never put avocado in a grilled cheese before you’re missing out. This is about to be your new favourite brunch!

Step aside avocado on toast, there’s a new brunch in town. To those of you thinking ‘Does avocado go well with cheese?’ the answer is yes. Always yes. And we all know avocado goes on toast, so why not shove the whole thing together? Okay don’t answer that 😝

A lot of avocado grilled cheese recipes actually mash the avocado, but today we’re gonna finely slice it. Reason being it I find it gives the sandwich a bit more stability and texture.

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When it comes to the perfect avocado you want it ripe, but not bruised. If you push the avocado it should be ever-so-slightly soft. The pip at the top should come out easily. Under-ripe avocados tend to have a green skin, whereas more riper avocados have darker skins.

Process shots: rest avocado on flat surface (photo 1), halve (photo 2), remove stone then peel skin (photo 3), thinly slice (photo 4).

Something nice and firm, just to counteract the soft filling. Here I’ve used a firm White Bloomer, but Sourdough also works great. You want fairly small slices, roughly the size of the sliced avocado. I also recommend getting a seeded bread if you can, here I’ve used a poppy seeded loaf, but sesame seeds also work great! Just for a little added texture and flavour.

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Avocado is great, but ONLY when it’s properly seasoned. Here I sprinkle over some Flaky Sea Salt, Cracked Black Pepper and Chipotle Flakes. The chipotle flakes add a nice smoky, spicy flavour, which the avocado takes on really well. If you’ve only got regular chilli flakes you can use them.

Process shots: add bread to pan butter side down with heat off (photo 1), add Monterey Jack (photo 2), add avocado (photo 3), sprinkle over seasoning (photo 4), add Cheddar (photo 5), add buttered bread then turn on heat and fry both sides (photo 6).

It’s great by itself, but in my opinion it invites itself so well to a runny yolk! A fried or poached egg will do the trick. I usually serve this for brunch on the weekend.

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If you've never put avocado in a grilled cheese before you're missing out. This is about to be your new favourite brunch!

A) Bread - Here I used a fairly sturdy White Bloomer, but something like a Sourdough would work great. I recommend using something that is seeded too (sesame or poppy), just for an extra bit of texture and flavour.

B) Chipotle Flakes - These add a gorgeous smoky, spicy punch of flavour, which the avocado takes on really nicely. You can use regular chilli flakes if that's all you have on hand.

Avocado And Tomato Grilled Cheese Sandwiches Recipe

D) Calories - Per sandwich assuming 4 tsp salted butter in total and 6 slices of cheese used in total and 1/4 tsp each of the seasoning. No eggs:

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

If you loved this Avocado Grilled Cheese recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!This kimchi and avocado grilled cheese sandwich is a quick and delicious weeknight meal. The richness of the cheddar cheese and mashed avocado balances nicely with the tangy and spicy flavors of kimchi. This is a quick meal that’s ready in 15 minutes!

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Beer, cheese, and bread are some of my favorite food and drink in the world. That’s why I was very excited when Safeway invited me to Petaluma to visit Alvarado Street Bakery and Lagunitas Brewing Company last month. It was part of my third trip this year as part of the Safeway Blogger Tour to learn more about Safeway’s Northern California vendors.

We first visited Alvarado Street Bakery to see how they make and package their sliced sandwich bread. The distinguishing characteristic about Alvarado Street Bakery’s bread is that they make their loaves with sprouted organic wheat berries instead of wheat flour. The sprouting process turns wheat kernels into a plant, which allows the body to digest nutrients from the grains more easily. Then, these sprouted grains go through a large grinder, turning the sprouted kernels into a thick paste. This paste goes directly into making the bread dough.

The production facility at Alvarado Street Bakery produces a lot of bread each day–about 30, 000 loaves! It was fascinating to see the bread move along huge conveyor belts and tracks that wraps around the facility in a serpentine fashion. I also loved the smell of freshly baked bread hitting my nostrils when I walked past the oven. I don’t get to visit facilities like this often, so I soaked it all in like a kid visiting a museum for the first time.

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Our final stop was at the Lagunitas Brewing Company’s Petaluma facility and taproom. When we arrived, we got there just in time to see the bottling of their popular IPA. I genuinely felt as if I had stepped onto the set of Laverne and Shirley. There were bottles of IPA as far as the eye could see. We even got to drink freshly bottled IPAs off the line!

The Lagunitas taproom is known for hosting free concerts in their on-site amphitheater. It’s a great opportunity for the community to hang out and enjoy some beer and food in the evening. I was surprised that even though we visited at noon on a Wednesday, there were so many families there relaxing at the taproom.

While we were at Lagunitas, we were treated to a delicious 4-course lunch and beer pairing. Each course featured bread from Alvarado Street Bakery and cheese from Tillamook: panzanella salad, bruschetta served three ways, drunken mac and cheese, and a Cuban burger. For dessert, Tillamook served up a lot of ice cream, which was a welcome treat on a warm summer’s day. I stuffed myself so much that I honestly did not eat dinner that night!

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Inspired by the Safeway tour, I created this kimchi and avocado grilled cheese sandwich. I know it sounds unusual to stick kimchi into a grilled cheese sandwich, but it tastes fantastic! The kimchi cuts through the richness of the cheese and avocado and it adds tangy and spicy flavors to the sandwich. Kimchi can be quite sour, so I balanced it with gochujang (Korean red pepper paste) and a bit of honey.

For the bread, I used Alvarado Street Bakery’s California-Style Sprouted Bread, which is a hearty bread that packs in 6 grams of protein per slice. I absolutely loved the flavor of Tillamook’s extra sharp white cheddar cheese when I tasted it during lunch at Lagunitas, which is why I wanted to feature it in this recipe.

Finally, I paired the grilled cheese sandwich with the Lagunitas Hoppy Refresher, an IPA-inspired non-alcoholic beverage. It is like drinking sparkling water flavored with hops. You can taste the slightly bitter and floral notes of the hops, but it has a light, clean finish. The Hoppy Refresher is a great complement to the strong flavors of the kimchi and gochujang in the sandwich.

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This kimchi and avocado grilled cheese sandwich comes together in about 15 minutes, and it is a quick and easy weeknight dinner. Hope you give it a try soon!

This kimchi and avocado grilled cheese sandwich is a quick and delicious weeknight meal. The richness of the cheddar cheese and mashed avocado balances nicely with the tangy and spicy flavors of kimchi.

Serving: 1 sandwich | Calories: 214 kcal | Carbohydrates: 41.3 g | Protein: 21 g | Fat: 38.9 g | Saturated Fat: 17.7 g | Cholesterol: 76 mg | Sodium: 1230 mg | Fiber: 9.7 g | Sugar: 8.6 g

Avocado Grilled Cheese

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.