Grilled Vermont Cheddar Cheese with Tomato and Avocado: Comfort food to the max. Rich and cheesy and perfect.
My favorite comfort foods?
Chicken Pot Pie.
Mac and Cheese.
I could go on and on. I won’t–but I could.
Getting back to the point, grilled cheese and soup is one of those meals that instantly makes everything better. It’s comfort food to the max.
As a kid, we used to have this Sesame Street book where Grover meets up with one of his friends and accidentally spills his milk all over his grilled cheese and tomato soup. Granted, the book was more about being embarrassed and how to deal with it (a real life lesson, let’s be real), but I always was more concerned with the fact his delicious and cheesy sandwich was ruined.
Apparently my obsession with food started young. I tell ya, it’s all about the pictures. We eat with our eyes. Now that book was pretty low on picture quality, so I know my obsession runs deep, however, I really do believe food pictures have the ability to build up an appetite.
What I love about grilled cheese is its versatility. It can be made with any cheese, any meat, veggies, white wonder bread or specialty Parmesan and herb bread, etc.
It can be as gourmet as you want or as simple and classic as you want. I chose a middle-of-the-road kind of grilled cheese today, mixing a stronger cheese, Vermont cheddar, with ripe tomatoes and avocados. The bread is a soft shepherd bread that holds up nicely with the filling and browns evenly.
So, safe to say lunch was a real success.
Yields 1 Grilled Cheese Sandwich
Comfort food to the max. Rich and cheesy and perfect.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 slices of shepherds bread
- 2 slices of Vermont cheddar
- half an avocado, sliced
- half a tomato, sliced
- 2 tsp butter
- Coat each piece of bread with 1 tsp butter, or enough that the entire piece is covered. Turn pan onto medium heat and place one piece of bread, butter side down, into the pan. Layer the piece with two slices of cheese, tomatoes, and avocado, placing the second slice of bread (butter side up) on top. When the bottom side is golden brown (I usually check it up a couple of times with a spatula) flip it over and allow it to cook completely on the other side.
- And then? Well, you know. Enjoy.